Tear off the first few layers of outer leaves from the bottom of each artichoke, as well as any attached to the stem. Then take a knife to cut off the exposed stem, thus creating a base so that the artichokes can stand up.

Use a pair of scissors to cut away the barb portion of all the outer leaves.  These are very sharp, and it is worth taking the time to remove them.  Having said that, we grew up with them attached, and I am still alive to talk about it!!

Use a sharp knife to cut away the top half inch or so of the artichoke.  This should remove any of the final barbs or tough bits.

Gently pull the leaves open with your fingers, and sprinkle the insides with a little salt.  Drizzle with olive oil.  Now they are ready for whatever method you will cook them.

Combine the wine, water, lemon juice, salt and herbs in a wok or large dutch oven. You want enough liquid to cover the wider wok, and go up halfway the artichokes once they are added in.  If not, add some more water. Using a wok will actually allow you to prepare 3-4 at one time, depending on the size.  Bring to a boil.

Place the prepared artichokes into the liquid.  Cover and reduce the heat to a rolling simmer.  Gently braise until softened.  Depending on the size of the artichokes, this can take anywhere from 30 minutes to 45 minutes.

Test by pushing a knife into the centre.  If there is no resistance, they are ready.

Remove with tongs and drain on paper towel lined plate by tipping them over gently to let any water flow out.

Place lemon slices, a bay leaf, and handful of chopped parsley at the bottom of a pot which can hold a steamer basket, the artichokes, and the lid still seal well.

Pour in 2-3 inches of water, and then place the steamer basket into the pot. Place the prepared artichokes (see above) into the basket. Cover with the lid.

Bring to a boil, reduce heat to medium, and cook till tender (a knife should slide easily into the bottom and up into the flesh) This can take 30 or so minutes, depending on the size of your artichokes. Refill with water as needed.

Combine the shallots and white wine in a small pot over high heat. Cook till the liquid is reduced by just over half. Strain through a small mesh strainer, discarding the shallots, and returning the three tablespoons of wine to the pot.

Add the cubed butter and stir till almost melted.

Reduce the heat to medium low, add the lemon juice and whisk everything briskly to get the fats and water to blend seamlessly. Add the two egg yolks and continue whisking firmly till thickened, about 2 minutes. Watch the heat, if it is thickening to quickly, the eggs may start to scramble. You can even lift the pot off the heat to help out. If on the other hand it isn't thickening, you may need to increase heat.

Season with about 1/4 tsp of salt and pepper and a pinch of cayenne. Taste and re-season if needed. I like a bit more lemon, so this is also a good time to add a splash more.

You can also garnish with a good pinch of sumac (it works wonderfully with the lemon and the eggs!) or more traditional chives, thyme or tarragon.

Place the drained tender artichokes on a serving platter, with the Hollandaise Sauce in a small bowl beside it.

Working from the outside, pull of one leaf at a time, dip it into some hollandaise and scrape the flesh with your teeth. The outer leaves will have the bare amount of 'flesh'. But as you work in, the leaves get softer and more fleshy. You will eventually get to where the leaves pull off in bunches.

Then you will see a fuzzy part, which is called the “choke.” Using a small spoon or knife, remove the choke. You will be left with the heart, the most tender prize of the artichoke. I usually cut this into a few pieces and with a fork dip them into the sauce.