1. Clean artichokes with running, cold water. Dirt may be trapped between the petals, so be sure to clean well.
2. Trim artichokes by cutting off 1/4-1/2 inch of the pointed top of the artichoke, cutting off the bottom stem of the artichoke, and pulling off lower petals. If there are leaves with thorny tips, trim them with scissors to remove thorns.
3. Put about an inch (2 centimeters) of water in the bottom of a pot. Add minced garlic and lemon juice. Bring it to a boil.
4. Lower heat, place artichoke in the pot with their petals down, and cover the pot tightly.
5. Steam artichokes for 40 minutes, or until the leaves pull away easily.
6. Meanwhile, in a small bowl, mix mayonnaise and mustard. Season with garlic powder if desired. Cover and refrigerate.
7. Drain artichokes.
8. Serve warm artichokes with chilled dip.
1. Buy artichokes with tightly closed petals. These younger buds tend to be more flavorful.
2. Prepare and serve artichokes in stainless steel or glass dishes. Iron or aluminum (including aluminum foil) causes artichokes to turn from green to blueish-black in color.
3. Be careful not to undercook or overcook the artichoke. You can check if the artichoke is ready by pricking the heart (where the stem meets the petals) with a toothpick or fork. If the heart is easily penetrated, then the artichoke is ready.