PREPARING: MATURE ARTICHOKES, 1 PER PERSON SERVED:

To wash: hold by the stem end and dash up and down quickly in a deep bowl of water.

To prepare: Cut off the stems with scissors. Trim the top leaves by one-fourth. Snap off the tough bottom row of leaves by bending them back from the core. To prevent discoloration: Dip the trimmed base in lemon juice.

To cook:

1. Place the artichokes top down on a trivet over 1 to 2 inches of boiling water. Add to the water:

1 sliced onion or 1 mashed clove garlic
2 celery ribs with leaves
1 1/2 tbsp. lemon juice, wine or vinegar
2 tbsp. vegetable oil (opt.)
A bay leaf (opt.)

2. Steam, covered, 45 minutes, or until tender (or in a pressure cooker 15 minutes for large artichokes, 8 minutes for small. Release pressure with quick release method - refer to manufacturer's directions).

3. Drain and serve hot with your choice of melted butter, mayonnaise, Hollandaise Sauce, Bechamel Sauce, or other favorite sauce or dip.