To Prepare the Artichokes:

Slice the pointy top of the artichoke straight across, about 1/2-1″ from the top.

Use kitchen shears to trim all the tips of the leaves.

Slice the stem straight across so the artichoke can stand on it.

Gently open the artichoke by pulling out from the center.

Rinse thoroughly inside and out.

Place trimmed artichoke into a large bowl of water with two tablespoons of lemon juice.

Repeat as needed.

To Steam the Artichokes:

Place the artichokes into a pot large enough to accommodate them all.

Fill the pot with cold water until the artichokes are almost submerged.

Place a slice of lemon on top of each artichoke.

Cut up the rest of the lemon and toss it into the water.

Add the bay leaves and peppercorns and a pinch of sea salt.

Bring to a boil and cover.

Cook for about 45-60 minutes, depending on the size of the artichokes.

Continous check the water level and add hot water as needed; this is very important as you do not want to scorch the stems.

You can test if the artichoke is tender and cooked by pulling off a leaf to try it. I start doing this after 40 minutes to gauge how much longer I need to steam them.

Once ready, carefully transfer the artichokes to a large platter.

I like to eat my artichokes plain, with just a squeeze of lemon. My purist husband must have a side of melted butter. And our daughter prefers olive oil with a squeeze of lemon.

Don’t forget to disburse bowls for the rubbish.