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.

Clam Dip: Add clams, onion, salt, lemon juice, Worcestershire sauce, and hot pepper sauce.

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