Mom's Artichokes and Artichoke Dipping Sauce

Ingredients

• 2 or 3 whole artichokes, stem trimmed, cut in half, and choke cut out
• Water
• 1-2 T lemon juice
• 1/2 cup mayo
• 1/4 cup sour cream

Directions

1. Choose artichokes with long stems when you can, because the stems are worth saving. Trim the stem, remove any discolored areas, and cut each whole artichoke, stem included, in half. With a sharp knife, slice beneath the choke where it connects to the heart, then hold the prickly leaves and pull the choke free. That is the fussy bit, and it is over quickly. If you want, use kitchen shears to snip the sharp leaf tips.
2. As you prep the artichokes, add several inches of water to a stovetop vegetable steamer and bring it to a boil. Add a few tablespoons of fresh-frozen lemon juice if you would like to help prevent browning. Once the water is boiling, arrange the artichokes cut side down in the steamer. Cover and cook for 25 minutes, then test the heart with a fork to make sure it is tender. If you would rather use that method, read How to Cook Artichokes in the Instant Pot or Stovetop Pressure Cooker.
3. While the artichokes are steaming, whisk the mayo, sour cream, and fresh-frozen lemon juice together for the dipping sauce. Begin with 1 tablespoon of lemon juice, taste, and add more if you want it brighter. The sauce may be prepared in advance and stored in the fridge for a few days.