Artichokes

1: Trim off the bottoms of the artichokes and add to a large pot, stem side down.

2: Fill the pot with 2-4 inches of water, just enough to cover the heart.

3: Drizzle each artichoke with 1/2-1 tsp of olive oil and a squeeze of lemon.

4: Cover and bring to a boil for about 45 minutes or until leaves peel easily.

5: For the dipping sauce, mix 1 tbsp of light mayo or avocado mayo or Greek yogurt with 1 tsp of dijon mustard, 1 tbsp of lemon juice, and a pinch of parsley.