Steamed artichoke hearts blend with garlic, lemon juice, rice syrup, chives, and olive oil, thinned with their own reserved cooking liquid until the dressing turns luxuriously creamy.
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Arrange artichokes in steamer basket (see technique above) and until tender, about 20 minutes . Set artichokes aside to cool. Reserve any extra liquid.
Remove leaves and choke from cooled artichokes, leaving just heart and stem. Peel outer layer of stem. Cut each artichoke heart into 4 pieces an remove any fibrous material. Blend artichoke hearts with garlic, lemon juice, rice syrup, chives, salt, pepper, and olive oil, adding artichoke water as necessary for desired creamy consistency.
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