Fill up a large pot with lightly salted water, cover with a lid and bring to a boil.
Wash the artichokes and cut the stems. You can also cut the top part with a knife and the leaves on the outside with scissors to remove the spiky part, but it is not necessary.
Add the artichokes to the boiling water, cover with a lid and reduce temperature to low. Simmer for about 35 minutes or until the outer leaves can easily be pulled out.
In the meantime prepare the dip. If you don't have hardboiled eggs on hand boil them now for 10 minutes, place them in ice-cold water, peel and cool off.
Wash the dill, parsley, and chives and mince finely. In a small bowl mix olive oil, vinegar and salt, and pepper.
If you have an egg slicer use it to slice the egg. Using a knife cut the egg into tiny cubes. Alternatively, use a knife for everything.
Mix the egg and the herbs into the sauce and blend.