classic mayo recipe here, which is made by hand whisking and a video from Chef John's Foodwishes series, using an immersion wand to make it in a flash. I make it both ways, but find the wand method so easy especially when I just toss in my garlic to boot and faster than I can type up this post, you've got mayo to go on anything.
Start first by preparing 4 artichokes.
I start by trimming up the stem, making sure to keep as much as possible as the stem is quite tasty. You just remove the bottom part that is dry or very tough. them peel the outer tough skin off of the stem. Leave the stem attached to the artichoke while you steam them, as it makes them easier to handle.
Remove a few of the outer leaves, by gently pulling back on them till they snap off. Remove a couple of rows around the base of the artichoke.
Take your knife and cut at an angle to remove the outer leaves tapering towards the tip. It will pronounce the taper and make them very pointed. You are removing the bits that you wouldn't normally eat, and still have some leaf to pull them off with.
Bring enough salted water to a boil and either steam the artichokes above the water or plunge them into the water and cook until tender. You will know they are done when a knife inserted at the base in towards the heart feels easy to pierce. Remove from heat and cool enough to handle.
Take the artichokes by the stem, turn point towards the work table. Gently splay the leaves out from the middle and press the artichoke directly on the table to fan the leaves out. Use enough force to open it up. Trim the stem from the base making sure the artichoke will sit up on it's own. Turn right side up to make sure it is suitably opened. If not them repeat the pressing directly o the table till it is open. Take a small teaspoon and remove the choke part in the very enter of the leaves. Now you will have a small cavity to fill with garlic caper mayonnaise, or whater ever combination suits you. Chives or other herbs are a nice addition as well.
My pesto concoction consisted of chopping garlic, basil, and pine nuts together. Then adding a small amount of olive oil to make a bit of a paste. Then added some tomato paste to achieve a pliable paste. Then I added ground parmesan and and bread crumbs to make a crumbly texture and a bit of salt if needed. I just keep adjustig the amounts as I go along to achieve a moist crumbly and flavorful paste that I plave in the middle of the choke and sprinkle around. I'm sure you can come up with a few other filling was well. Bagna cauda comes to mind as well, warm garlicky anchovy sauce comes to mind too.