Right now we are getting HUGE globe artichokes-with the delicious long stem attached.
I rinse them very well under cold running water,trim the leaves(cutting of teh tips.slice off the very crown end,and trim the base-leaving a good 3 inches of stem.Rub all cut surfaces very generously with a fresh cut lemon-I even squeze a half lemon into the crown end.
Make sure you have a good deep steamer that will hold a lot of water.The ones I cooked last week took a full half hour to steam.
I place the lemon bits left over in the staemer basket with the artichokes-and a good amount of sea salt into the water.
Steam till you can easily pierce the base with a pot fork.
I prefer artichokes cool/room temp with good mayo.The base and stem end can be peeled and reserved for use in a cassarole(I layer them with freh crab meat and cheese)or a delicious omelet filling.