- 1/4 cup chopped fresh basil
- 1 tablespoon fresh lemon juice
- 6 10-ounce artichokes, tips of leaves trimmed
Mix first 4 ingredients in medium bowl. Season with salt and pepper.
Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
Serve artichokes warm, at room temperature or chilled with basil mayonnaise.