First, wash the artichokes under cold water. Use a brush if needed to remove any dirt. Trim the tips of the leaves with kitchen scissors to avoid any prickly surprises. Cutting off the tough, top leaves helps make the artichokes more palatable.

Fill a large pot with about 2 inches of water. Squeeze half of the lemon into the water and toss in the lemon halves afterward. This adds a subtle flavor and prevents browning.

Place the artichokes upside down in the pot and cover it with a lid. Bring the water to a boil and then lower the heat to simmer. Let them steam for about 25 to 35 minutes, or until the leaves pull out easily. The range in time can depend on the size of your artichokes.

To ensure they are cooked, pull a leaf. It should come off easily. The flesh at the base of the leaves should be tender. If needed, continue cooking for a few additional minutes.

While waiting for the artichokes, mix the mayo, garlic, lemon juice, and herbs in a bowl. Ensure it’s well combined, then season with cracked black pepper. This sauce brings out the artichokes' flavors.

Once cooked, let the artichokes cool for a few minutes. Serve them with the dipping sauce or enjoy them plain. You can even use them in salads or pastas later.