• 1 large artichoke , tips trimmed with scissors
• 1 lemon , halved
• Pinch of salt
• 2 bay leaves
• 6 black peppercorns
• 1 tablespoon each cumin and fennel seeds
• 1/4 cup finely minced shallots
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Parmesan cheese
• 1 tablespoon chopped fresh basil

Carefully remove top 1/3 of artichoke with a serrated knife. Rub with lemon. Using a small spoon, scoop out center to expose heart underneath. Squeeze lemon juice onto heart.

Mix 3 inches water, salt, bay leaves, peppercorns and cumin and fennel seeds in a large pot. Bring to a boil; then reduce to a simmer. Place artichoke and remaining lemon half in a steamer basket in pot and cook until tender, about 45 minutes, making sure water doesn't go below 2 inches. Remove artichoke; strain liquid and set aside. (Steps 1 and 2 can be done in advance; then reheat artichoke in a microwave for 1 to 2 minutes.)

To make sauce: In a skillet over medium heat, cook shallots in olive oil until golden brown. Remove from heat. Whisk in 1/4 cup reserved liquid and remaining ingredients. Season with salt. Serve artichoke warm with sauce.