In large pot, fill 1-1/2 inches deep with water and bring to boil

• Chicken or veggie soup base – to taste – stronger the better!
• Entire Onion – chopped
• Entire chopped Garlic or garlic powder
• Basil – fresh is better
• Herbs de Provence
• 8 tablespoon butter (separate into 2 x 4 tbsp)

Prep artichokes:

• Leave ~3/4″ of stem under artichoke
• cut top 1/5 to 1/4 off  with serrated blade – exposing the inside

Cook artichokes

• Melt 4 tblspn butter
• Add artichokes – stem-side down in the water
•  Squeeze lemon over artichokes
• Pour butter over artichokes
• Cover and boil for 30 minutes at a little less than medium heat

Prepare dipping sauce (butter deliciousness)

• Melt remaining butter on low heat
• Add dash of Herbs de Provence
• Add salt & pepper to taste
• Add lemon juice to taste.

Serve with giant bowl in the middle of the table for everyone to throw their leaves.