Cut off stem and top 3/4 inch of artichoke and discard. Using scissors, trim sharp tips from leaves. Place artichoke on a vegetable steamer in a pan. Fill the pan with water until it reaches the top of the steamer. Cook on high, replacing water if necessary, until leaves pull away easily, about 45 minutes. When done, let cool for 5-10 minutes, and serve with one of the dipping sauces below.
Lemon-Butter Dipping Sauce
2 large garlic cloves, minced
2 teaspoons minced fresh thyme or 2 teaspoons dried
1/4 cup fresh lemon juice
1/4 cup (1/2 stick) butter, melted
Mix ingredients together. Serve warm.
Lemon-Mayonnaise Dipping Sauce
1/4 cup mayonnaise
1 tbsp. fresh lemon juice
Whip together until blended well.