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FOR ARTICHOKES:
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With sharp knife, cut off stems.
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With scissors, snip off prickly tips.
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Rinse and shake ff water.
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Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole.
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Add 1/4 cup water and cover.
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Place in microwave and cook on high 5 1/2 to 8 1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking.
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Let stand 3 to 5 minutes.
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TO PREPARE DIP:
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In small bowl combine mayonnaise, garlic, capers and caper brine.
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TO PREPARE BASKET:
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Remove 1/4 of one side of artichoke leaves; reserve leaves Carefully remove and discard the choke.
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Place on small plate.
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Fill inside of basket with caper kip and allow some to spill out onto the plate.
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Chill until ready to serve.
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If desired serve with reserved artichoke leaves.
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NOTE*
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If desired, artichokes can be cooked on stove top.
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Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly.
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Pour boiling water to a depth of 1 inch, cover and steam 45 minutes over medium heat until done as above.
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With tongs, remove from pot; drain.
