FOR artichokeS: With sharp knife, cut off stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap
artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole. Add 1/4 cup water and cover. Place in microwave and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking.
Let stand 3-5 minutes.
TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper brine.
TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve leaves
Carefully remove and discard the choke. Place on small plate. Fill inside of basket with caper kip and allow some to spill out onto the plate. Chill until ready to serve. If desired serve with reserved artichoke leaves.
NOTE* If desired, artichokes can be cooked on stove top. Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes over medium heat until done as above. With tongs, remove from pot; drain.
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