Wash artichokes; trim stems and remove loose outer leaves. Cut off one inch from each top; snip off the sharp leaf tips. Place artichokes in a saucepan or Dutch oven and cover half way with water. Add chicken stock. Squeeze lemon juice into pan and add the squeezed lemon halves. Sprinkle with lemon-pepper. Bring to boiling, cover and simmer about 30 minutes or until a petal comes out easily when carefully pulled.

Prepare the Green Mayonnaise. Serve with artichokes. Be sure to place a bowl or basket for spent leaves. Makes 8 appetizer servings.

1/4 cup refrigerated or frozen egg product, thawed2 tablespoons white wine vinegar1 tablespoon Dijon-style mustard1/4 cup snipped fresh basil2 tablespoons snipped fresh tarragon2 tablespoons snipped parsley3 green onions, sliced3/4 cup vegetable oilPaprika, finely chopped red sweet pepper or finely chopped tomato (optional)Place the egg product, vinegar, mustard, basil, tarragon, parsley, and green onions in a blender container. Cover and blend 5 seconds. With the blender running, slowly pour in the oil in a thin stream. Transfer to a serving bowl and sprinkle with paprika, minced red pepper or tomato, if desired. Makes about 1-1/2 cups.