Trim stems from artichokes. Lay each on its side and cut off 1 inch from the top. Trim off the spiny tips of the leaves with scissors. Wash under running water.
Stand the artichokes upright in a large saucepan; pour in water to a depth of 1 inch. Simmer, covered, for about 40 minutes or until tender when pierced with a fork. Drain well. Serve with Zippy Dip