INGREDIENTS
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FOR THE ARTICHOKES
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4 large artichokes
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1 lemon, quartered
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2 garlic cloves, peeled
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1 teaspoon black peppercorns
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2 tablespoons olive oil
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FOR THE REMOULADE
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1 cup mayonnaise
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1-1/2 tablespoons sweet relish
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1 medium garlic clove, minced
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1 teaspoon capers
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½ teaspoon Dijon mustard
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1-1/2 teaspoons lemon juice
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1⁄4 teaspoon Worcestershire sauce
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Salt and freshly ground black pepper, to taste