To prepare the artichokes, with kitchen scissors, trim the thorned tips of all the leaves. Cut about ¾″ off the top. Remove any of the smaller outer leaves near the stem and cut the stem so you can stand the artichoke up on its own. Spread the leaves apart some and rinse well with cold water.
Place in a saucepan (I used a small one big enough to house just the two artichokes) along with crushed garlic and lemon slice. Bring to a boil and steam approximately 25-30 minutes, or until leaves are tender and pull away easily.
Melt 1 tablespoon butter with 1 minced garlic clove. Add lemon juice to melted butter and stir. Pull leaves from artichoke, dip in butter, and drag leaf through your teeth scraping the pulp from the leaf