Pull off the tough bottom leaves. Cut off the stem at the bottom, so the artichoke will stand upright.
Using scissors, cut away the thorny end of each leaf, be careful they are a little spiky.
Lay an artichoke on its side on a cutting board. Use a knife to cut the tip off the top of the artichoke.
Now that the spiky ends are off, Wash the artichoke in cool water, separating the leaves slightly to clean out any trapped dirt.
Pour water into a large pot to reach a depth of 1 to 2 inches. Cover and bring to a boil.
Add the trimmed artichokes in the bottom in a single layer. If you want, add in half a lemon for additional lemon flavor.
Cover the pot, reduce heat to medium and steam until tender, 30 to 45 minutes. Cooking time will depend on the size of artichokes. When the leaves pull out easily and the base can be pierced with a knife, they’re ready.
Drain well and transfer to a plate. They are good served hot or cold. You can store cooked artichokes in the refrigerator and reheat in a pot with a little water.
Dip the bottom of each leaf in the sauce, use your teeth to scrape the flesh from the bottom of the leaf. This is the only part you eat until you get to the heart. Have a bowl or plate on the side for the discarded leaves.
When you reach the papery leaves that cover the heart in the middle, pull them off and discard.
Scrape away the fuzzy choke with a spoon and discard. Cut up the heart. Dip into the sauce and enjoy.
Tahini Dill Dipping Sauce:
Combine all ingredients, except dill, together in a bowl.
Whisk with a mini whisk or fork until smooth and creamy.