Rinse the artichokes under cold running tap water while brushing with a soft vegetable brush.

Slice off the stem even with the base.  Lay the artichoke on its side and using a serrated knife to cut off about 1/2 inch of the top, then rub the cut area with half a lemon.  

Use kitchen scissors to trim off 1/4-inch of each leaf. (This is an optional step). 

Add 1-1/2 to 2 inches of water to a large, deep pot.  Squeeze the juice of a lemon into the water and toss in some garlic cloves and bay leaves.

Place a steamer basket into the pot and bring the water to a boil over medium heat.

Arrange the artichokes, stem up, in the steamer basket.  Cover the pot and steam for 25 to 35 minutes until the artichokes are tender.  Check for doneness by sticking the tip of a sharp knife into the stem.  If there is little or no resistance, the artichokes are ready to eat.  

Remove the pot from the heat and transfer the artichokes to a serving plate using tongs or paper towels. 

Serve with your favorite dipping sauce