1. Find heavy and plump heads with thick green leaves. Avoid dried or artichokes with spreading leaves.

2. Soak artichokes for 1 hour in warm salted water to remove dirt between leaves,

3. Cut the stem close to the artichoke base.

4. Slice about 1 inch off the tip of the artichoke.

5. In a large pot, put water, a clove of garlic, a slice of lemon, and a bay leaf. Bring to a boil over high heat.

6. Reduce heat to low. Cover and simmer until leaves pull easily from bases and artichoke bottoms are tender when pierced with fork. (Cooking time depends on the size of artichoke.)