The simplest way to prep artichokes: cook them whole and eat your way to the tender heart leaf by leaf. And since these artichokes can be made ahead and served at room temperature, they're also perfect for entertaining.
Cut off the top inch of leaves from the artichokes. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off and discard the stems.
Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the artichokes. Cover and steam until tender, adding more hot water as necessary, 30 to 35 minutes.
Whisk mayonnaise, herbs, lemon juice, mustard, garlic, salt and pepper in a small bowl. Serve with the artichokes.
To make ahead: Refrigerate aioli (Step 3) for up to 5 days.
2 1/2 vegetable, 4 fat