To cook artichokes, three popular methods are steaming, roasting, and boiling. For steaming:

• Trim the top and tips of the artichoke and rub the cut edges with lemon to prevent browning.
• Place the artichoke in a steamer basket over water with lemon juice, bay leaf, garlic, and peppercorns.
• Cover and steam for 30 to 60 minutes depending on size, until leaves easily pull away and the stem is fork-tender.
• Remove the fuzzy choke inside after cooking by slicing the artichoke open lengthwise and scooping it out.
• Serve with melted butter or dip of choice.

For roasting:

• Preheat oven to 400°F.
• Cut artichokes in half, scoop out the fuzzy choke, and rub cut surfaces with lemon.
• Drizzle with olive oil, season with salt and pepper, add garlic cloves, and wrap in foil.
• Roast for 35 to 40 minutes until tender.
• Serve with the roasted garlic or other sauce.

For boiling:

• Prepare artichokes as for steaming.
• Boil in salted water with lemon slices and garlic for 20 to 35 minutes, until leaves pull away easily.
• Drain and serve.

Steaming offers a lighter taste, roasting enhances flavor with caramelization, and boiling is quicker. The artichoke is ready when the outer leaves pull away easily and the heart and stem are tender.