Start by washing your artichoke under cold running water. By rinsing, you’ll remove any dirt tucked between the layers. Next, with a sharp knife, cut off about an inch from the top of the artichoke. You don’t want any prickly tips that might ruin your culinary masterpiece! Trim the stem to about an inch as well, ensuring the artichoke can stand upright.

To ease your experience, gently pull the outer leaves down. Don’t be shy! You want to remove the tough outer leaves until you reach the tender ones. You’ll notice a color change; the inner leaves are paler and less spiky. This is exactly what you want.

To prevent discoloration, squeeze fresh lemon juice over the trimmed artichoke or drop the slice right into the cooking pot. This simple step brightens flavor and aids in maintaining their lovely hue.

In a large pot, pour about 2 inches of water. Add the olive oil, bay leaf, garlic, thyme, and any seasonings. Place a steamer basket above the water; this is where your artichokes will live and thrive. The garlic and herbs will aromatize the water.

Bring the pot to a boil. Once boiling, carefully place the artichokes in the steamer basket. Reduce the heat to a gentle simmer. Cover the pot and let them steam for about 30-40 minutes. Life tip: check your artichokes at the 30-minute mark. They are done when you can easily pull a leaf from the base.

Once the artichokes are tender, remove them from the pot with tongs and let them rest on a plate. You can serve these beauties warm or at room temperature. Add melted butter or a drizzle of lemon vinaigrette for an irresistible finishing touch.