Ingredients

• 4 Artichokes

• 1 Bay leaf

• 3 Garlic cloves, crushed

• 3 Lemon slices

• A sprinkle of salt and pepper

• For the Parmesan Butter Sauce:

• 2 Tbls butter, melted

• 2 Tbls olive oil

• ¼ cup grated parmesan cheese

• 1 Pinch of lemon zest

• 1 Small garlic clove, minced

• A pinch of sea salt

• For the Balsamic Mustard Sauce:

• 2 Tbls balsamic vinegar

• 2 Tbls olive oil

• 1 Tbls dijon mustard

• A pinch of sea salt

• For the Lemon and Herb Butter Sauce:

• 4 Tbls butter, melted

• 1 Small garlic clove, minced

• ⅛ tsp each of dried thyme, oregano and basil

• 1 Tbls fresh lemon juice

• A pinch of sea salt and pepper

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Instructions

1. Cut the stems off each artichoke, along with ½-1 inch off the top, and trim the prickly thorn off each petal. Rinse them under cool water, gently spreading the leaves open.

2. Place them upside-down in a pot with about 2 inches of water, the bay leaf, garlic cloves, lemon slices, and salt and pepper. Bring the water to a boil, then turn down the heat to low. Cover the pot and simmer for 25-35 minutes, or until a knife can be easily poked through the artichokes from top to bottom.

3. While the artichokes are simmering, prepare your dips.

4. For the Parmesan Butter Sauce: Melt the butter in a small saucepan. Remove from heat and whisk in the remaining ingredients. Transfer to a small bowl for dipping. Serve warm.

5. For the Balsamic Mustard Sauce: Place all the ingredients in a small bowl and whisk until incorporated.

6. For the Lemon and Herb Butter Sauce: Melt the butter in a small saucepan. Remove from heat and whisk in the remaining ingredients. Transfer to a small bowl for dipping. Serve warm.

7. How to eat: Dip individual petals into your choice of dip and scrape off the “meat” at the tip through clenched teeth. Discard the petal in a bowl and repeat. When you reach the heart of the artichoke (the best part!), gently scoop out the fine fuzzy hairs with a spoon or knife, slice it into bite sized pieces, and dip.