Rinse artichokes under cold water
Trim the stem to about 1 inch
Cut off the top third of the artichoke
Snip off thorny tips of outer leaves
If desired, rub cut surfaces with lemon juice to prevent browning
Fill a pot with water (or add broth) and bring to a boil
Add salt to the boiling water
Add artichokes cut-side up
Reduce to a gentle boil and cover
Simmer until tender (about 25–45 minutes depending on size)
Test by pulling an inner leaf; it should come away easily and the heart should be fork-tender
Drain and let cool slightly
Serve with melted butter, olive oil, lemon juice, aioli, or your preferred dipping sauce
Optional: To finish, broil or grill briefly until lightly browned
Optional: Remove leaves and scoop out the choke before serving the heart