Steamed Artichokes with Tarragon Mayonnaise

Good. One thing I might try, though, is to make my own mayonnaise. It is so much more about flavour then, than mouth feel. Made with olive oil and tarragon vinegar and lemon juice, etcetra, it could really be good. It's not hard, either, just egg yolk-bzz-mustard powder-bzz-acid-bzz-stream of oil as you continue to bzzzz, with other stuff (garlic?) added either at the beginning or stirred in later. I whisk, though sometimes use blender (whole egg). Bind w/ hot water drops at end.

Artichokes are the perfect thing to serve guests; especially if the occasion is a little formal and you don't provide an obvious place for the spent leaves. It's very entertaining to see what everyone does with them. They also have a way of reminding us to linger over the meal, and while doing so, to laugh, and then eventually, because it can be done in this case, to get to the heart of the matter. The succulent sacred artichoke heart. Thanks. You always have wonderful ideas.