To prepare the Artichokes, you need to fill your sink withi cold water. You will need sharp kitchen scissors to cut the leave spike tips off the entire Artichoke. After the tips are gone, dip each Artichoke upside down in the water in the sink to remove any dirt or possible insects. In a steam pot with an insert with the holes in it, place your Artichokes upside down. Your steam pot should have the 3 qts of water, the chopped onion, and 1 clove minced garlic, and olive oil in it before placing the Artichokes in the steam pot. Cover the pot and turn on heat to medium high. Steam for about 35 to 45 minutes depending on whether you have an electric stove, or gas stove.
The Artichokes are done when you can poke them with a fork and it releases easily. Take them from the pot and place on a large platter.
To make the butter sauce, melt the butter to liquid form, adding your second minced garlic clove, and the worchestershire sauce. Cook on low heat for about 10 minutes.
To eat, pull the leaves of the Artichoke off and dip in the sauce, and scrape the "meat" off with your teeth. The heart is the best part, and you can cut it into quarters and dip in the sauce.