Place herbs, garlic, bay leaves, chili flakes, lemon slices, oil and broth in a large stock pot and bring to a simmer. Season the liquid with salt and pepper, & any of your fav seasonings.

Rinse artichokes with cold water. Cut off the stems close to the base. Pull off the lower petals that are small and tough. Sometimes I cut off the top inch of the artichoke if the leaves have sharp thorns (these did not).

Place the artichokes in the already steaming liquid. Cover stock pot & simmer for about 30 minutes. The artichokes are done when a knife can be inserted into the base easily.

To eat, pull off a leaf and scrape the meat off the tender end with your teeth.