I feel like it’s been a while since I posted something so ridiculously simple, something that doesn’t really feel like a recipe, but more a guide or encouragement. But this is exactly what artichokes are. There is no trick to preparing them, no secret ingredient, and yet sometimes they can feel intimidating.

I am here to tell you they are not. They are simple, they are fun, they are delicious, and they are here for you just as much as I am today. Plus, I don’t think there is a vegetable more fun to eat. It’s like a puzzle with a delicious reward at the very end.

We’re going to trim them a bit, steam them until tender, and then serve them with a brightly flavored dipping sauce that you’ll want to have with everything. That’s it! Let’s get to it.

How to Trim Artichokes

1. Fill a bowl with water and squeeze in the juice of half a lemon (or more). This will prevent the cut parts of the artichoke from oxidizing and turning brown.
2. Grasp the artichoke firmly and, with a sharp serrated knife, slice off the top 1/3 to 1/2 of the artichoke.
3. Peel off any small, tough, or discolored outer leaves from the base.
4. Using kitchen shears, snip off the thorny tips of the remaining leaves.
5. Trim the stem. If the stem is particularly long, you can trim it to about 1 inch. If it’s woody, you can peel the outer layer off the stem with a vegetable peeler.
6. Immediately place the trimmed artichoke in the lemon water.
7. Repeat with remaining artichokes.

How to Steam Artichokes

There are many ways to cook artichokes — boiling, roasting, grilling, baking — but steaming is, in my opinion, the gentlest and most reliable way to get a tender, evenly cooked result. The basic method for steaming artichokes is as follows:

1. Place a steamer basket in a large pot with a tight-fitting lid.
2. Add about 2 inches of water to the bottom of the pot, ensuring it doesn’t touch the bottom of the steamer basket.
3. Bring the water to a boil.
4. Carefully arrange the trimmed artichokes in the steamer basket.
5. Reduce the heat to medium-low, cover the pot, and steam for 25 to 45 minutes, depending on the size of the artichokes.
6. Artichokes are done when a leaf can be easily pulled from the base, and the heart is fork-tender.

While melted butter is the classic pairing for artichokes, I also love them with a bright, lemony, garlicky aioli or vinaigrette. This Green Goddess-esque one hits all the right notes.