1 Medium artichoke

In 4 quarts boiling salted water add:

1 lemon cut in fourths and squeezed

2 tsp peppercorns

2 bay leaves

1 onion quartered

6 cloves garlic (cracked)

1 bunch tarragon

½ cup extra virgin olive oil

2 tsp salt

Cook the artichokes for 15 minutes and check for tenderness by
poking a fork or toothpick into the stem.

1 egg yolk

1 clove garlic smashed

1½ tsp Meyer Lemon juice

½ cup vegetable or canola oil

or

½ cup mayonnaise

1 ½ tsp lemon juice

1 pinch salt

Mix one egg yoke, garlic, and lemon juice by hand or with food
processor but NOT a blender. A blender will cause the mixture to break.
Add oil one tablespoon at a time keep whisking until it becomes
a mayonnaise consistency.