Fresh Artichokes with Lime Mayonnaise

Shorten the artichoke stem, cut the artichokes in half with a sharp knife (preferably a saw knife) so that the upper tips of the leaves are cut off. Separate the inner leaves and the straw with a tablespoon. Immediately coat the cut surfaces with lemon juice, otherwise the cut surfaces will turn brown immediately. In the meantime, bring a saucepan with enough water to the boil. Cook the artichokes with salt and lemon juice for 20-30 minutes. You are done as soon as a sheet can be detached without great resistance. In the meantime, mix the mayonnaise with the sour cream, garlic, lemon zest, a little lemon juice, salt and pepper. Now serve the artichoke. To eat, pull individual leaves from the artichoke and dip into the mayonnaise. A fresh baguette goes well with it.