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1
Make the lemon za'atar dipping sauce: Put the mayonnaise, lemon juice, sesame seeds, thyme, mustard, sumac, salt, and cayenne in a small mixing bowl.
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2
Stir well with a rubber spatula or a spoon to combine.
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3
(Note: The sauce can be refrigerated, with plastic wrap pressed against the surface, for up to 2 days.
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4
).
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5
Prepare the artichokes: first cut off the bottom portion of the stem, leaving only 1 inch of the stem attached.
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6
Using a sharp knife (sometimes a serrated knife works best for this), cut off the tip of the artichoke, slicing straight across about 2 inches down.
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7
Using scissors, clip off the sharp spikes on the tips of the remaining leaves.
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8
Put the artichokes in a large pot, and add enough water to reach three-quarters of the way up the artichokes.
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9
Squeeze the lemon quarters into the water and then throw the quarters in as well.
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10
Add the salt and olive oil to the water.
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11
Cover, and cook over high heat until the water comes to a boil, about 15 minutes.
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12
Reduce the heat to low and simmer, still covered, for 30 minutes.
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13
Test an artichoke to see if it's done by gently tugging one of the lower leaves.
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14
It should come off easily but with resistance, and the whole leaf should pull out in one piece, not fall apart.
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15
Turn off the heat.
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16
Remove the artichokes, put them upside down on a plate to drain, and let them cool to room temperature, 15 to 20 minutes.
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17
Once they have cooled, cut each artichoke in half lengthwise.
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18
With a spoon, gently scoop out and discard the fuzzy inner choke and the pointy purple leaves that line the inside.
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19
Cut each half in half again, creating small portions that are more easily shared.
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20
Arrange them on a platter and serve with the lemon za'atar dipping sauce.
