Using a very sharp knife, cut off the top 1/2 inch of the leaves to remove the prickly parts.
If the lower leaves have sharp thorns you can cut off the tops with scissors and, also, remove the outermost leaves (I usually don't bother).
Cut the stem flush with the bottom of the artichoke and remove.
Bang the artichoke face down a few times the help spread out the leaves (see note 1).
Rinse out the inside of the artichoke with cold water.
Place artichoke in a stainless steel pot face up in about 2 inches of water. Aluminum or cast iron will discolor the artichokes in a bad way.
Bring water to a boil, then reduce heat to simmer and cover.
Cook for at least 45 minutes, until a leaf can be pulled out easily (see note 2).
Instructions
#instruction#
Notes
1. This step is probably not necessary but I always used to see my grandmother do it. It's also a good way to get some aggression out.
2. All artichokes are different and some are much less tender than others. You will want to cook them until you test a leaf and the meaty part is tender. I've had them take up to 2 hours. Seriously. It's best to plan ahead and cook artichokes in advance.
Recipe by Tastefully Julie at http://tastefullyjulie.com/how-to-steam-artichokes-and-a-balsamic-aioli/