2 large artichokes
8 cups water
1 tablespoon lemon juice
2 cloves garlic, halved
Easy Cream Dip:
1 cup sour cream or 8 oz cream cheese, softened
1 - 2 tablespoons milk
Onion Dip:
3 tablespoons dry onion soup mix
Ham Dip:
4 1/2 ounce can deviled ham
2 tablespoons pickle relish
1/4 teaspoon Worcestershire sauce
Italian Dip:
1.5 ounce package spaghetti sauce seasoning mix
Clam Dip:
6 1/2 ounce can minced clams, drained
1 teaspoon finely chopped onion
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot pepper sauce

Preparation Instructions:

Using sharp knife, cut off stem even with base. Cut off top 1/3 of artichoke; pull off small coarse lower leaves. Using scissors, cut off thorny tips of remaining leaves. Rinse well.

In 5 quart Dutch oven or large saucepan, bring water, lemon juice and garlic to a boil. Place artichokes stem end down in boiling water. Return to a boil. Reduce heat; cover and simmer 35 to 45 minutes or until base can be easily pierced with fork. Drain; cool slightly.

Pull out small center leaves; slightly spread remaining leaves. Using a spoon, remove light green fuzzy center, scraping out a little at a time, being careful not to remove heart. Cool; cover and refrigerate for 1 hour or overnight.

To serve, place in serving bowl; gently spread leaves of artichoke. Remove a few leaves for garnish, if desired. Fill center with cream dip. Use leaves as dippers. When outer leaves are gone, cut heart into small pieces and serve with toothpicks. 6 to 8 servings.

Easy Cream Dips: In small bowl, combine sour cream or cream cheese with milk. Stir in desired flavor additions. Cover; refrigerate several hours or overnight to blend flavours.

Onion Dip: Add dry onion soup mix. 1 cup.

Ham Dip: Add ham, pickle relish and Worcestershire sauce. 1 3/4 cups.

Italian Dip: Add spaghetti sauce seasoning mix. 1 cup.