Wash the artichokes in cold water.

Trim off the woody stalks.

If you wish, use a very sharp knife to slice off the tip of each artichoke (about 1/3 of the artichoke). This part is usually inedible.

Place the artichokes in a large pan of boiling water.

Squeeze in the juice of half a lemon.

Bring the water back to the boil and then reduce the heat to a simmer.

Cover the pan with a lid and simmer for about 40 minutes, or until the outer leaves come away from the stem easily.

Serve the artichokes hot with an Aioli or French Vinaigrette alongside.

The artichokes can be served on a shared platter, where each person can remove a few leaves at a time, dip the leaves into the sauce, and nibble away the soft (edible) part of the artichoke leaves. Discard any leaves which are tough.

Once most of the tough outer leaves have been removed, carefully remove all of the remaining soft leaves, and then scrape away the fuzzy part (the choke) remaining on the stem to reveal the artichoke heart. Cut the heart into small pieces to serve.

Follow Steps 1 to 3 above as for boiling artichokes.

Place a steam rack or trivet in the base of the Instant Pot.

Add just enough water to reach the base of the trivet (about 1/2 to 1 cup of water).

Bring the water to the boil.

Squeeze the lemon juice over the cut side of the artichokes.

Place the artichokes on the trivet with the stems on top (and the cut side facing down).

Close the lid and set the vent to Sealing.

Select the Manual mode, and cook at high pressure for 15 minutes if you are using large globe artichokes. Otherwise, you may have to adjust the time if your artichokes are smaller.

At the end of the cooking time, turn the vent to Venting release the pressure quickly.

Test the artichokes for doneness. The outer leaves should come away from the stem easily.

Follow Steps 8 to 10 above as for boiling artichokes.

Follow Steps 1 to 3 above as for boiling artichokes.

Place a trivet at the bottom of the pressure cooker.

Add just enough water to reach the base of the trivet (about 1/2 to 1 cup of water).

Bring the water to the boil.

Squeeze the lemon juice over the cut side of the artichokes.

Place the artichokes on the trivet with the stems on top (and the cut side facing down).

Place the lid on the pressure cooker and cook on high pressure for about 15 minutes if you are using large globe artichokes. Otherwise, you may have to adjust the time if your artichokes are smaller.

At the end of the cooking time, release the pressure quickly.

Remove the lid of the pressure cooker carefully.

Test the artichokes for doneness. The outer leaves should come away from the stem easily.

If the artichokes need more cooking, replace the lid, bring the pressure cooker back to high pressure and cook for a few more minutes.

Follow Steps 8 to 10 above as for boiling artichokes.

Place the egg yolks, mustard, vinegar, salt and pepper into a small food processor.

With the motor running, very slowly add the oil (drop by drop), until the mixture starts to thicken and emulsify.

Taste for seasoning.

Finely grate the garlic into the mayonnaise. I would suggest adding half a garlic clove first and to taste to see if you want to add more.

Stir through the chopped herbs.

If you do not have a food processor, you can also make mayonnaise by simply using a bowl and whisk, but it will take much longer. A handheld blender with a whisk attachment is also very good for making mayonnaise.

In a small bowl, whisk together the oil, vinegar, mustard, sugar and salt until the mixture has emulsified.

Taste for seasoning.

Stir through the shallot and herbs.