Pour boiling water over the whole artichokes and steam 2 x 12 minutes. Add more boiling water after 12 minutes.

Eat the steamed artichoke as follows. Dip bottom leaf in mayo. Scrape inside bottom flesh with spoon or side of fork. Lay leaf aside. Cut artichoke heart in four, use spoon to remove hairy top, dip heart in mayo. Save the leftover leaves and stems to make pulp.

Boil the leftover leaves and stems with garbanzo beans 4 hours in 4 cups of water with 3 beef bones till the leaves and stem pulverize when pressed between thumb and finger. Beef bones go to the dog. Taste the broth. Add optional beef broth bouillion powder to taste.

Grind boiled trim and stem in food mill with fine sieve. Measure the pulp, about one cup per artichoke. Left over fibers go to make compost tea.