There are lots of opinions about the best way to cook and serve artichokes, but this is what we do at the Cali Hoffman Home…
artichokes (one per person, unless they are really jumbo)
Sauce
2 Tbsp milk per artichoke
2 Tbsp butter per artichoke
3-4 Tbsp mayonnaise per artichoke
salt to taste
dash of lemon juice (optional)
Wash each artichoke well. With a large serrated knife (bread knife works great), cut off the stems and make sure the artichoke can sit levelly when you set it stem-side-down, then carefully cut off about half an inch of the top. With kitchen shears, clip off the tips of the bracts (leaf thingys).
Fill a large pot, deep electric skillet, or a ~4″ deep skillet with about 1 1/2 inches of water (be sure you have a tight-fitting lid). Arrange artichokes in pan, stem-side-down – they should be no more than half-covered with water. Lid pot and turn heat to medium-high long enough to bring water to a boil. At that point, turn the heat to low and simmer.
The length of time depends a lot of how many artichokes you are cooking, as well as how large and fresh they are. Start with 30 minutes for one, and add 10 minutes for each additional artichoke. After that amount of time, check for doneness by lifting one with tongs and piercing the bottom with a paring knife. It should slide at least 1/2″ smoothly. It also helps to pull off a bract from the 2nd layer in and taste.
Meanwhile, in a saucepan, melt butter and add milk and salt (and lemon juice, if you like). Add mayonnaise by tablespoons, stirring each in, until the sauce just coats the back of a spoon. You can alter this amount if you like it thicker, though.
Remove artichokes from water with tongs and allow to drain for a moment before plating them. Pour portions of sauce into warmed ramekins or custard bowls for individual dipping.
Time to make: ~1 1/2 hours
Source: Angela, James, Kathy, and Roger Hoffman