Once the edges of the protective outer layer of the artichoke have been safely trimmed, use a serrated bread knife to cut about a ¾ inch off the top of the vegetable.

Leave the stem on the artichoke as desired, but make sure you’ve peeled off the tough, fibrous layer with a vegetable peeler.

Thoroughly rinse the artichokes under cold running water. Don’t forget to open up the leaves so that any dirt that’s hiding beneath them gets washed off as well.

Pour some water in a large pot, and then add garlic, a bay leaf, and a slice of lemon to it. This is supposed to infuse the artichokes with an aromatic flavor.

Carefully insert a steaming basket in the pot, place the artichokes on top of it, and then cover it with a lid.

Wait for the water to come to a boil, and then slowly lower the heat to bring it to a gentle simmer.

Let the artichokes cook for about 25 minutes to half an hour or longer until the outer leaves have visibly softened and become easier to remove.