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I just cut off the stem and ends of the leaves, steam them in some water with garlic, and then peel them, dipping [the ends of the leaves] in a sauce.  When I get to the heart, I cut out the choke and cut up the heart.  For a sauce, I use low-fat mayo with mustard, some ginger, dill, and whatever looks good.

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Tried this artichoke dip from the WSJ tonight.  It's pretty good and has possibilities for other herbs as substitutions.  Warning, unless you really like lemon (I do), be careful with the zest and the juice.  Also, I use a lot of dip (pull off leaves and dip the ends), so the recipe below would be good for two artichokes, for me.  I used reduced fat/fat free items for both the mayo and yogurt and it was fine.

Artichoke Dipping Sauce

Adapted from Food and Wine. Makes enough for 3-4 medium artichokes, steamed or grilled.

• 2 tablespoons Ojai lemonaise OR mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon capers
• 1 teaspoon snipped chives
• 1 teaspoon fresh chopped dill
• 1/2 teaspoon lemon zest
• squeeze of lemon juice
• pinch of smoked paprika
• pinch of chardonnay oak smoked sea salt
• a few grinds of fresh cracked pepper

Mix all ingredients together in a small bowl and chill until ready to use.