Take your artichokes and cut off and toss the top quarter of each artichoke. Cut off the stems as well. You will then want to rinse your artichoke under cold water. Place stem side down in a large saucepan. Cover the artichokes with water. Add lemon juice, olive oil, salt and pepper to artichokes and water. Place an oven safe plate on top of the artichokes to keep them under the water while they boil.
Bring artichokes to a boil and then reduce heat to medium low, to keep at a steady simmer. Cook for about 25 minutes or until a knife can be easily inserted in each artichoke. Remove with tongs and place upside down on a dish towel to drain the water.
To create the Worcestershire dipping sauce, mix together mayonnaise, mustard, lemon juice and tabasco sauce. Place in small dipping bowls to serve with artichokes.
To create garlic butter, in a mixing bowl, whip the soft butter on high until it becomes fluffy. Add olive oil, parmesan cheese, parsley, garlic powder, rosmary and thyme. Mix until well combined. Place in small dipping bowls to serve with artichokes.
Place artichokes, and each dipping sauce on plates. Serve and enjoy!