Step 1

Mix first 4 ingredients in medium bowl. Season with salt and pepper.

Step 2

Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)

Step 3

Serve artichokes warm, at room temperature or chilled with basil mayonnaise.