3. Using your y-peeler or paring knife, peel the stalk to remove the top layer. Don't skip this step, as it makes a softer heart (aka the best part of the artichoke).
5. Fill the pot for the steamer basket with about an inch of water, making sure the water won't come up into the steamer basket. Cover with a lid, place over high heat, and wait for it to boil.
6. Once boiling, place the steamer basket into the pot. Replace the lid, lower the heat to medium, and set the timer for 30 minutes. Check it on occasion to make sure that the bottom pot has not boiled dry, adding more water if necessary.
7. Once the timer goes off, check your artichoke for doneness by sticking a knife through the leaves towards the heart. It it pierces through and slide out easily, it's done. Remove the artichoke and steam basket. Set aside and allow to drain out any excess water for at least 5 minutes.
8. To make the sauce measure the mayo, peach and mango preserves, and hot sauce of your choice (I used sriracha) in a small bowl and whisk until well combined.