Fill a large bowl with water and lemon juice. Stir well. Cut stems from artichokes to sit flat on your work surface. Peel stems with a paring knife. Transfer artichokes and stems to bowl with lemon water. Working with one artichoke at a time, carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.
Fill a large pot with water to a depth of 1 to 2 inches. Cover and bring to a boil. Uncover pot and arrange trimmed artichokes, bottoms up, in a single layer. Add stems around artichokes. Cover pot, reduce heat to medium low and steam until tender, 20 to 40 minutes. Cooking time will vary greatly depending on the size of the artichokes. When the leaves pull out easily and the base can be pierced with a knife, they’re ready. Drain well and transfer to a large platter.
Meanwhile, place walnuts, vinegar, mustard and garlic in a blender with 5 tablespoons water and process until smooth. Add 1 or 2 more tablespoons water if needed to acheive a smooth consistency. Stir in chives. Serve artichokes and stems warm, with walnut dip on the side.
Vegan/Vegetarian/GF/DF/Paleo
Recipe adapted and taken from Whole Foods Market.
