I'll make this as easy as can be. You'll need 2 large artichokes. With a scizzors, trim off the thorny tip from all the leaves. Cut lengthwise into quarters. Trim the end of the stems. I like to peel the outer skin so the stem will be more tender. Take a tablespoon and scoop out the fuzzy heart and rinse. Fill a bowl with cold water and lemon wedges. Add artichoke asap to retain the fresh color. Pour the contents into a large pot, add salt and boil. Turn heat to simmer until tender. Drain in a colindar. Next, heat a grill pan, coat the artichokes with olive oil and place in the pan. Check for grill marks- gives it a smokey-chokey flavor. Let cool.
1/2 cup Veganaise, 1 or 2 tblspn balsamic (how strong do you want it?), salt & blk pepper, 1 tsp chopped thyme and rosemary, very fine chopped garlic to taste and stir until nice and creamy. Option; grate a hard boiled egg over dip when served and sprinkle paprika.