Begin by pulling off the thick, dark green outer leaves, leaving the tender pale-green leaves intact.

Use a vegetable peeler to trim the stem and remove tough remnants from the base.

Cut off the top third of the remaining leaves and discard.

With every cut or peel made, immediately rub fresh lemon over the exposed ends to preserve the vibrant color of the vegetable.

Place the trimmed artichokes into a large pot and cover with water.

Introduce any remaining lemon halves to the water.

Bring to a boil and cook until the tines of a fork inserted into the stem pierce easily, approximately 30 to 45 minutes.

In a small ceramic bowl, whisk together the mayonnaise, sour cream, and Dijon mustard.

Incorporate the lemon juice, white balsamic, and fresh dill.

Season with salt and pepper until smooth and velvety.

Transfer the warm artichokes to individual plates.

Serve with a generous portion of the dipping sauce.

Instruct guests to remove leaves one by one, dredging the tender ends into the sauce.

Once the leaves are removed, use a knife to separate the thorny choke from the base.

Discard the choke and slice the remaining heart into pieces for the final, most tender bites.