Cut tops off of artichokes and trim the stem.
Add to a pot of hot water and bring to a boil. Cover and boil for 30 minutes. While the artichokes are cooking, make your sauces
Add all the ingredients of each sauce in a small bowl and stir well to combine. Refrigerate until ready to use, except for the butter sauce.
Once the artichokes are cooked, drain and cool cut-side down on a cutting board. Cut in half and remove the fuzzy choke portion of the stem and discard. Crush with a bit of olive oil and dust with salt and pepper.