Trim the artichokes: Remove the outer layer of small, tough leaves from the stem end. Trim the stem to create a flat bottom and discard cut stem. With a very sharp serrated knife, cut off the top 1 inch of each artichoke. Use scissors to snip the thorny tips of the remaining leaves. Artichokes should fit into your pot so that the lid fits tightly.
Cook the artichokes: Fill a large saucepan with 2 inches of water and add the garlic, bay leaves and lemon. Arrange the artichokes in the saucepan STEM SIDE UP. Bring water to a boil, cover and lower to a simmer. Steam artichokes for 30-45 minutes (depending on the size) or until stem can be pierced easily with a knife. Remove artichokes from the saucepan and set aside until cool enough to handle. I like to put them in a colander stem side up to cool.
Make the salad: In a medium bowl combine tomatoes, basil, garlic, olive oil, and salt and pepper to taste.
Remove the chokes: Pull out the center leaves of the artichoke. They are the ones that are closed together and light purple at the top. Underneath that you will see the spiky, lighter leaves around the heart. The fuzzy choke is hidden underneath. With a spoon, scoop out the spiky leaves and the choke and discard. Take care not to remove too much of the meaty heart which sits just underneath the choke. Repeat with remaining artichokes.
Arrange artichokes on a platter and spoon tomato salad into each of the cleaned out artichokes.
Notes
These can be served warm, room temperature or cold. Artichokes can be prepared a day in advance and refrigerated. After removing the choke, they can also be quartered, brushed with oil and grilled.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-steamed-artichokes-tomato-basil-salad-recipe/