Cut stem end of artichoke off so that it will sit flat. Trim 1/2” off top of artichoke with large knife. Next, using scissors, trim off pointy tips of each leaf. Place artichokes in a large pot of water, enough to submerge them. Cover and bring to boil, then reduce heat until simmering and let them cook for 1 to 1 1/2 hours, until very tender. Drain well.

About 10 minutes before artichokes are done, melt butter in the microwave in a measuring cup. Let cool 1 minute then whisk in mayo with a fork until smooth and creamy. Add lemon, garlic and pepper to taste. At this point stick taste and decide if the sauce is too thin, too thick or just right. Add more melted butter or lemon if too thick, more mayo if too thin and more seasoning if necessary.

6-8 as appetizer