1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 garlic clove, minced
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.
*When draining the artichokes, turn them upside down to allow more water to escape from the leaves.