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I categorized this as an appetizer as it really does make a great appetizer but our family LOVES it so much it is more often a main course or a side.
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You obviously dont need to make six artichokes.
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Thats how many I make for our family of (catch this!)
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SIX.
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Begin by preparing your artichokes for cooking.
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Cut off about 1/2 inch of the top of the artichoke (you need a very sharp knife to do this easily).
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Next hold the artichoke by the stem with the top of the artichoke pointing down at an angle.
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Slide your knife sideways slicing off all of the pointed leaf tips.
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Take off the smaller leaves at the very base of the artichoke.
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Lastly, cut the stem off just below the base of the artichoke.
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Repeat with each artichoke and then wash them well.
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Fill a large pot with water and throw in 5 whole cloves of garlic (you can cut them in half), a few dashes of salt and about 4 Tablespoons of bottled lemon juice.
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(You can use fresh but its not totally necessary here.)
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Also throw in a few Tablespoons of extra virgin olive oil.
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Bring it to a boil.
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When the water has come to a boil place the artichokes bottom down in the water, cover and let boil over medium-high heat for about 35-40 minutes.
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(Test for doneness.
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You want to be able to easily slide a fork into the bottom of the artichokes.)
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While its cooking make your dipping sauce.
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In a small bowl (cereal bowl size) place the mayonnaise, the juice of half of a fresh lemon, about 1-2 Tablespoons of extra virgin olive oil and several cranks of fresh cracked black pepper.
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Set this aside.
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Using a chopper (or feel free to just mince with your knife but I like my chopper) mince up the remaining 5 or 6 cloves of garlic.
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Do not be afraid.
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Just do it.
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You will thank me.
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In a skillet heat over medium-high about 1-2 Tablespoons of extra virgin olive oil.
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Once the oil is nice and hot, throw in the minced garlic bits (please note: you do not want to press the garlic.
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You want it to be tiny chunks.)
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Stir them with a wooden spoon until they are a nice golden brown.
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Its okay if a few of the bits are beginning to go black.
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You want most of it to be golden brown though.
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You are going for a nice candied taste so you want to make sure there are no uncooked bits or the sauce will be stronger than you want.
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Once it is sufficiently browned, scrape the garlic (and any of the olive oil too) right into the mayo mixture.
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Stir well.
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When your artichokes are fork tender take them out, upside down, with a slotted spoon holding them over the pot to drain for several seconds before placing them on a serving platter.
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You want to drain them sufficiently.
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Dip leaves into sauce, eat glorious artichoke meat and groan.
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Nothin like it.
