• Bring a large tall pot of water to a boil. Add the salt. Squeeze the lemon halves slightly, into the water and add to the pot as well.
• Grab the artichokes by their stems and then chop off 1 ½" from the tops to expose some of the heart and choke. Cut off 1" from the stem, but don't remove the entire stem. It's edible once cooked. With kitchen shears, snip off the points of each and every leaf for a restaurant style presentation.
• Add the artichokes to the water and weigh them down with a small plate or lid. Cover the whole pot with a lid and reduce to a simmer. Simmer for 30-40 minutes, or until a pairing knife pierces through the stem easily, and the leaves can be pulled out without resistance. Drain, and serve on a plate with extra lemon wedges, and dipping sauce of your choice, such as a lemon beurre blanc.

Lemon Beurre Blanc

• Add shallots, lemon juice and white wine to a small pot. Bring to a boil and reduce until you have 2 tbsp worth. Then add the cream and salt and pepper. Cook until the cream is reduced by half.
• Slowly whisk in the cold butter, a few cubes at a time, making sure that they dissolve completely before adding more. When you have about 4 cubes left, take the pot completely off the heat and whisk in the remainder cubes. This will ensure that the sauce will stay creamy, and the butter won't break into a greasy mess. Adjust seasonings with more salt if desired. Serve immediately.