Artichokes With Caviar Sauce

• 2 artichokes (10 ounces each)
• 1/2 fresh lemon
• 1/2 cup mayonnaise
• 1 tablespoon brandy
• 1 tablespoon water
• 2 teaspoons fresh lemon juice
• Freshly ground black pepper to taste
• 1 ounce salmon roe
• 1 tablespoon snipped chives

1. With a serrated knife, cut off the top 1 1/2 inches of each artichoke.
2. Cut or break off the stems flush with the bottoms and remove the outer two rows of leaves.
3. Rub cut surfaces with the lemon half as you work.
4. Place the trimmed artichokes in a glass or ceramic dish large enough to hold them without touching.
5. Cover tightly with microwave plastic wrap.
6. Cook at 100 percent power in a high-power oven for 10 minutes.
7. Prick plastic to release steam.
8. Remove from oven and uncover.
9. Cover the dish with a damp cloth until artichokes are cool enough to handle.
10. Push down on the leaves to make a flower shape and to expose the pale center leaves covering the fuzzy choke.
11. Pull out the cone of center leaves, and with a small spoon, scrape out the choke.
12. Allow to cool.
13. Cover tightly, and refrigerate until ready to serve.
14. Whisk together the mayonnaise, brandy, water, lemon juice and pepper until smooth.
15. Stir in salmon roe and chives.
16. Refrigerate until cold.
17. Place each artichoke bottom on a plate.
18. Spoon some of the sauce into the heart and around each artichoke, and serve.

artichokes, lemon, mayonnaise, brandy, water, lemon juice, freshly ground black pepper, salmon roe, chives

Taken from cooking.nytimes.com/recipes/8377 (may not work)