Steamed Artichokes with Aioli

I have this weird love affair with artichokes. I love them since a young age, but hardly ever cook them! And when i do, all i want to do is eat them every day.
The taste of the artichoke alone is very interesting, a buttery mild green taste, you have to know how to eat them to truly appreciate them, and a good dipping sauce brings out magic into your mouth.
I love aioli, but it has a raw egg yolk in it. If that's a problem with you, just make a vinaigrette or serve with melted butter.

Ingredients for two:
2 whole fresh artichokes
2 cloves garlic
1 bay leaf
4 slices lemon

Aioli:
2 cloves garlic, roughly chopped
1/2 teaspoon salt
1 lemon, juiced
1 egg yolk
1 teaspoon dijon mustard
1/4 cup olive oil
2 tablespoons vegetable oil

Cut the top off your artichokes. With scissors, snip the ends of the leaves, as shown below.

Wash artichokes well. In a large pot add garlic, bay leaf and lemon. Add about 1 cup of water and fit with a steaming basket. Place artichokes in basket and cook under medium heat for 35 minutes, or more if needed. Check to make sure water hasn't burned off, and if needed add more. Remove from pan when leaves come off easily. Serve with aioli.
Eat them by running your teeth as if you were raking the smaller side of each leaf after dipped in aioli. When you get to the hairy part(choke), cut that off with a sharp knife and discard, and eat the heart dipped in aioli.

For the aioli, whisk together egg yolks, mustard and lemon juice.
Using a mortar and pestle, paste garlic and salt together.
Add garlic mixture to egg yolks and whisk until combined. Add oils slowly while whisking the whole time, until sauce is completely combined. Refrigerate for 2 days.