• Pull the excess leaves from the stem. Use a vegetable peeler to peel the stem, then immediately rub the stem thoroughly with the cut side of a lemon wedge to prevent browning.
• Trim off approximately 1/2 inch from the stem and cut an X pattern into the bottom (this will help it cook faster). Rub the bottom of the stem with lemon.
• Use a sharp knife to cut off 1 inch from the top of the artichoke. Discard the top. Thoroughly rub the cut side with lemon.
• Use kitchen shears to trim off the pointed tips of each remaining leaf on the outside of the artichoke.
• Fill the bottom of a steamer with approximately 1 inch of water (you can also squeeze in the remaining lemon juice). Place both prepared artichokes in the steamer basket, cover, and steam for 40-45 minutes, until darkened and tender.
• Allow the artichokes to cool for a few minutes, then halve lengthwise. Use a spoon to remove the choke from each half. Serve with dipping sauce (or sauce of your choice).

To make the sauce

• Combine the yogurt, lemon juice, and chives in a small bowl, stirring until smooth.
• Stir in water, 1 teaspoon at a time, until the sauce reaches the desired consistency.
• Season with salt and pepper to taste.