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Remove the tough outer leaves around the stem of the artichoke. Using kitchen scissors, trim the tips of all the artichoke leaves and cut about ¾″ off the top of the artichoke.
Cut artichoke stems close to the base of the artichoke leaving a flat bottom to stabilize it while steaming.
Spread the leaves apart some and rinsing well with cold water.
Fill a large pot with about 2 inches of water.
Place the steamer basket inside the pot, ensuring it sits above the water level.
Place prepared artichokes in a saucepan along with crushed garlic and a slice of lemon. Bring water in pot to a boil and steam 25-30 minutes, or until leaves are tender and pull away easily.
In a small bowl, mix together mayonnaise, minced garlic, and lemon juice.
Pull leaves from artichoke, dip in butter, and drag leaf through your teeth scraping the pulp from the leaf with the aioli.