Start by trimming the stems of the artichokes so that only about a half inch of stalk remains. This helps them stand upright in the pot and makes for a prettier presentation.
In a medium pot or Dutch oven, arrange the artichokes side by side, standing upright. It’s important that they fit snugly to steam properly.
Fill the pot with water until it covers just the base of the artichokes, about one inch high. This ensures they get just enough steam without becoming waterlogged.
Cover the pot and bring the water to a boil over medium-high heat. Once it boils, reduce the heat and let it simmer until the leaves of the artichokes are tender—this usually takes about forty to fifty minutes. I often check by plucking a leaf to see if it comes off easily.
Once they are cooked, gently remove the artichokes from the pot using tongs and allow them to cool slightly on a plate.
While the artichokes are steaming, prepare the mayonnaise. In a bowl, whisk together the egg yolk, Dijon mustard, and one tablespoon of lemon juice until well combined.
Slowly and steadily pour in the vegetable oil while whisking constantly. The mixture should start to thicken up quickly, resembling a creamy consistency.
After all the oil is incorporated, add the reserved lemon juice, scallions, and capers to the mayonnaise. Mix well to combine.
Finally, taste the mayonnaise and season with salt to your preference. Serve the artichokes alongside the mayonnaise for dipping.
