Bring a large pot of generously salted water to a rapid boil. Trim about 3/4 of an inch off the tip of the artichoke. A serrated knife works best. Cut off excess stem, leaving about an inch from the base. Rinse thoroughly in cold running water. When the water is ready, place the artichokes in the pot. You may use a steamer basket but is not necessary. Cover and reduce heat to a simmer.

Depending on the size of the artichokes, cook for 30-45 minutes. It is ready when the outer petals are tender and can easily be pulled off.

Mince together garlic and anchovies until homogeneous and paste-like.

In a bowl, whisk together egg yolk and mustard. Here’s a pro-tip. When making mayonnaise, mustard is usually half the size of egg yolk.

While whisking, gradually add olive oil until it’s fully emulsified.

Add garlic and anchovy paste, fish sauce, red wine vinegar, salt, and pepper to taste.

Pull off outer petals one at a time. Dip white fleshy meat in mayonnaise. When all the petals are removed, with a spoon, scrape out and discard the inedible fuzzy part. This is called the choke. The remaining portion is the heart. Cut into pieces and dip in mayonnaise.