1. Toast caraway, cumin and coriander until fragrant and grind to a powder in a spice grinder. Transfer to a small bowl.
2. Mix in red pepper flakes, chili sauce, garlic and horseradish.
3. Whisk in mayonnaise and let sit for 30 minutes to let flavours blend.
4. Fit a large pot with a steaming rack, fill with water to the bottom of the rack and bring to a boil.
5. Slice off the top 1/3 of the artichoke, and cut the stem off to 1/2 an inch from the base of the leaves.
6. Rinse the artichoke, and then rub cut surfaces with lemon.
7. Set the artichokes upside down in a steamer, cover and cook for 20-40 minutes, until an artichoke leaf can be pulled off easily.
8. Transfer them to a bowl of ice water until chilled, then dry well upside down.
9. Serve with Sensible Portions^® Pita Bites or Veggie Straws, the dipping sauce, and enjoy.

Makes 4 to 6 portions