Artichoke and Lemon Butter Dip

1 small artichoke, outer edges removed and stem trimmed
2 cloves garlic, crushed
1 teaspoon lemon juice
3 tablespoons mayonnaise
3 tablespoons butter
water

1. Bring a large pot of water to a boil, add garlic and artichoke and reduce to a simmer.
2. Cook covered until artichoke heart can be easily punctured with a fork, about 25 minutes.
3. Meanwhile, combine lemon juice, mayonnaise and butter in a small dish.
4. Remove artichoke from water and allow to cool slightly.
5. Serve whole with dip or halved drizzled with sauce.

Makes 2 servings