Remove outer tough petals from artichokes (they’ll snap if artichoke is fresh). Peel outside fibrous layer of stems. Trim stem end. Cut off stems of artichokes flat to the base and set aside. Using a chef’s knife, trim about ½ inch from tops of artichokes. Using scissors, remove tips of all exposed thorny tips and compost. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cut stems into coins. Sprinkle over top of artichokes. Sprinkle spring garlic on top. Cover, reduce heat, and simmer 45 minutes or until a petal near the center of each artichoke pulls out easily. Remove artichokes from pan. Allow to cool. Reserve cooking liquid with spring
garlic and stems.