Add butter and oil to a large skillet.

Place over medium heat.

Add and sauté onions, garlic, chili, herbs.

Reduce heat, making sure the garlic doesn't burn.

Once oil is infused, place artichoke, heart side down, into oil.

Sauté for a few minutes, add enough water to steam them.

Cover and reduce heat.

Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily.

More water will need to be added to the pan periodically.

Serve with lemon-garlic-butter for dipping.