First, pick artichokes that are firm and heavy for their size with tightly packed leaves. Avoid any that feel light or have dry, brown tips as they may be past their prime.

Trim the stem as needed, removing any tough, woody parts. Then, use a sharp knife or kitchen shears to cut off the top inch of the artichoke. This exposes the tender leaves and makes it easier to eat.

Hold your artichoke under cold water and give it a good rinse. This removes any dirt hiding in between the leaves. Next, drizzle olive oil over the top and give it a gentle rub to ensure it’s well-coated.

Take the crushed garlic and rub it into the leaves and the heart of the artichoke. This is your moment to infuse flavor! Then, take a lemon wedge and give your artichoke a light squeeze to add brightness. Toss the lemon wedge into the pot while cooking for an extra zing!

You can steam the artichoke by placing it stem-side up in a pot with about an inch of water. Bring it to a boil, cover, and reduce to a simmer. Cook for about 25-40 minutes, depending on the size of the artichoke. You’ll know it's done when a leaf pulls away easily.

While your artichoke is cooking, whip up a quick dipping sauce. Combine melted butter with minced garlic, or mix up a zesty aioli with mayo, lemon juice, and a dash of paprika. You can also go for a classic vinaigrette if you prefer something lighter.

Once your artichoke is tender, remove it from the pot and let it cool slightly before serving. Present it with your favorite dipping sauce and wedges of lemon. To eat, pull off the outer leaves, dip them, and scrape the flesh with your teeth. Don’t rush; enjoy every moment.