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By Laura Moore (Published: Jan 1, 2003)

Directions:

1)Soak the artichokes for ten minutes, to help loosen any soil from the leaves. Remove from water, rinse and let drain.
2)Fill a med-large size soup pot, or vegetable steamer, with one inch of fresh water. Place pot over high heat and bring water to boil.
3)Place each artichoke on its side, on a cutting board. Hold the vegetable steady with one hand, and trim away the first inch of the sharp, spiny leaf tips with a serrated knife. Trim off the stem and first 1/4 inch of the base, so that the bottom is flush. One or two layers of the tougher, outermost layers of leaves will also come off. Once the water boils, add the trimmed artichokes, lower heat to maintain steady steam, and cook for 15-18 minutes.
4)To make the dip, melt together the coconut oil, in a small sauce pan. Add the garlic, and let the flavors mingle for 5 minutes, keeping the pot over low heat. Add the dill, cover pan with lid, and turn heat off. Once the artichokes are steamed, use a ladle or tongs to place each one into a serving bowl. (Reserve the steaming water: it will be a rich, tasty addition to your next soup broth. Keep in fridge, or freeze for later.)