Cooking
1. If desired, remove the thorns from each leaf with a pair of kitchen scissors. This is mostly for aesthetics.

2. Slice off about 3/4 inch from the top of the artichoke.

3. Remove smaller leaves from the base and stem.

4. Remove excess stem from artichoke, leaving up to an inch on the artichoke. (You can eat the stem if desired, however, it tends to be a little bitter. An alternative is to remove the stem and peel off the outer layer, then cook the stem along with the artichoke.)

5. Rinse artichoke in cool running water.

6. Pour a couple inches of water and any seasonings (ex. a clove of garlic, basil leaf)  in a large pot. Place a a steaming basket in the pot and add the artichokes. Place over high heat and cover until water comes to a boil, then reduce to simmer.

7. Cook for 35 to 45 minutes, or until the outer leaves can be pulled off easily.

Eating
Serve while hot with a dip. Some classic dips include melted butter, mayonnaise and vinegars. We suggest trying some of Rudy's Personal Choice Balsamic Vinegar mixed with good ol' mayonnaise.

1. Pull off outer petals individually.

2. Dip base of petal in your choice of dipping sauce. Then, while holding onto tip of petal, place in mouth and pull through teeth to remove the soft, delicious part of the artichoke. Discard petal and start again until all petals are removed!

3. The heart of the artichoke is the best part. Once all of the petals are removed you will have a fuzzy, inedible part called the "choke" left. With a knife or spoon remove the choke and expose the heart. Cut the heart into pieces, dip in sauce and enjoy!

[More Artichoke Info]