A recipe by Julie Van Rosendaal
Microwave the artichokes for 3-5 minutes, according to package directions, until tender.
Meanwhile, put the egg yolks, mustard, lemon juice and salt into a blender; cover and pulse until blended. Melt the butter on the stovetop or in the microwave until melted and hot; with the blender on high speed, slowly pour the butter through the hole in the top. Blend until it thickens to the consistency of thin to thick mayonnaise. Cut the artichokes in half and drizzle with hollandaise, or pluck the leaves and dip.