Simply cut off the stem and the top by about an inch, and then place top down on a rack in a large boiling pot of water (I don't have a rack, so I just put a glass bowl in there, and put the artichoke in that) and cover it. I also squeeze half a lemon on the 'choke, and put the lemon in the bowl as well. You steam for about 30 minutes, and then pull out, squeeze the rest of the lemon on it, and enjoy with butter.
I had mine with fried polenta, sliced beefsteak tomatoes pan fried, with onions, garlic, and mushrooms adorning the top. Served with a drizzle of balsamic.
