Artichoke with garlic mayonnaise

Cut the stems of the artichokes. Remove a piece of the lower leaves, these are hard and tough.

Halve the lemons. Rub the bottom of the artichoke with ½ of a lemon to prevent discoloration.

Squeeze out the rest of the lemon. Bring a large pot of water with the lemon juice to the boil.

Put the artichokes in the pan and cover them with a plate so that they remain under water.

Cook the artichokes in 25-30 minutes until done. They are cooked when you can easily slide through the artichoke base with the tip of a knife.

Meanwhile, put the mayonnaise into a bowl. Press the garlic above and stir it together with the mustard through the mayonnaise. Season with pepper.

Divide the mayonnaise over small dishes.

Take the artichokes out of the pan with a slotted spoon. Drain them upside down in a colander.

Divide the artichokes over the plates and put a plate of garlic mayonnaise on each plate.

Remove the leaves of the artichoke one at a time, dip them in the garlic mayonnaise and eat the soft lower part.

The hay in the core of the artichoke can be removed by hand or a spoon, this is not edible.

Finally, eat the tender artichoke base with the rest of the garlic mayonnaise.