Rinse artichokes.
Pull any brown leaves off.
Cut off 3/4"off the tops and the entire stem with a serrated knife. Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Add all herbs and seasonings [+3 or 4 squeezed lemon wedges] to a large pot with approximately 2" water and place your steamer basket inside. Water should not rise above basket base. Place artichokes in basket - stem side up.
Steam for 30 to 45 minutes or, until your outer leaves can pull off easily.
Serve artichokes hot and your Parmesan Aioli dip cold. Tear the leaves off and dip the thick base into your dip. Scrape your teeth along the ends to retrieve your meat.
If, serving with melted or clarified butter, serve that hot as well. Also, serve with additional lemon wedges.
Enjoy!
