To prepare this burst of green nutrient, slice about an inch off the top of the artichoke. Using kitchen scizzors, trim the sharp ends from the artichoke leaves. Trim the stem but leave an inch on the stem. Then cook the artichokes by steaming them for about an hour. In the boiling water put 2 pared garlic cloves and 2 bay leaves. 

The Dipping Sauce

• 3 T vegannaise
• 1 finely chopped green onion
• 1 tsp dried tarragon
• 1 T capers
• 1/2 T Dijon mustard
• lemon juice to taste
• pepper to taste
• (You can also add other favorite ingredients - thyme, oregano, cayenne pepper.)