Add complementary flavors while cooking this beautiful flower. To an inch of boiling water in a large stockpot, add juice (+/- zest) of one lemon, two bay leaves, salt, celery seeds, and a couple of smashed garlic cloves. Settle 1-4 trimmed artichokes into pot upright and drizzle with evoo. Cover and steam until bottom heart can be pierced with a fork.
Serve with a quickly whisked-up Tarragon-Mustard Dip: mayo, sour cream, mustard powder, tarragon, salt, pepper, and freshly crushed fennel and brown mustard seeds.
A favorite springtime treat!