Artichokes and Dip

INSTRUCTIONS
Using a sharp knife, cut about 1-inch (1.5 cm) off the top of the artichoke. Cut off the stem.
Place artichokes stem side up in a steamer basket or rack. This allows the steam to fall out of the artichoke as it cooks.
Allow to steam for 45 minutes - 1 hour

Dip Sauce

The Dip

3 Tbsp . mayonnaise or creme fraiche
1 Tbsp . lemon juice
1 Tbsp . dijon mustard
1/8 tsp . sugar
1/8 tsp . asafoetida
Pinch of sea salt

Mix together.

Lemon-Thyme Butter
In a small bowl, stir together 1/2 cup melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with coarse salt and ground pepper.

Easy Hollandaise
Mix together 2 tablespoons of egg free mayonnaise, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, and 3/4 teaspoon coarse salt; mix until frothy. Heat 1/2 cup (1 stick) butter in a small saucepan over medium heat until bubbly (do not let brown). Pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

'Garlic' Mayonnaise
In a small bowl, stir together 3/4 cup egg-free mayonnaise and 1 tea spoon of asafoetida. Season with coarse salt and ground pepper.