-Use a large, sharp knife and cut off the top third of 2 artichokes.
-Peel off the smallest bottom leaves and use scissors to trim the sharp thorn tips off each of the remaining leaves.
-Use the knife to cut the stem leaving about and inch-and-a-half.
-Fill a deep stockpot with ½ inch of water and bring to boil.
-Place cleaned artichoke face down in the water, reduce heat to simmer, cover with a lid and set a timer for 20 minutes.
-When the timer goes off, use tongs to turn the artichoke so it sits upright.
-Gently drizzle olive oil over the artichokes; being sure it drips down between the leaves and into the heart.
-Sprinkle generously with sea salt.
-Add another cup of water to the pot so the depth is back to ½ inch.
-Cover again and reset timer another 20 minutes.
-After the second timer goes off, use tongs to try and remove an outer leaf.
-If it pulls off easily, turn off the pot and transfer artichoke to a serving plate. If the leaf does not tear off easily, replace the lid on the pot and steam an additional 5 minutes, no more.
-Zest a lemon.
-Squeeze a lemon slice or two over the leaves.
-Add a few more sprinkles of salt and serve.