Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base and pull off the lower tough petals. Cut off the top inch of each artichoke and rub with half a lemon to prevent discoloration. Trim tips of thorny petals with kitchen shears.
Put 5 of the sliced garlic cloves, bay leaves, 4 lemons, wine, olive oil and broth in a large pot with a tight-fitting cover and bring to a simmer.
Place the artichokes in the steaming liquid, top up. Place two slices of garlic atop each. Slice remaining half lemon crosswise and place a slice on top of each artichoke. Sprinkle with salt and pepper to taste.
Cover and simmer for 40 minutes. You’ll know the artichokes are done when a knife is easily inserted into the base.
Squeeze lemon juice to taste in vegan mayonnaise and/or vegan butter and add to small individual dishes for dipping.