For the mayonnaise:
First cook the artichokes, they must be fully covered in water and boil for 20-25 minutes. Allow to cool.
Blueberry mayonnaise:
In a small, non-stick pan, put the blueberries, lemon juice, zest and the tablespoon of sugar. Allow to reduce for 6-7 minutes until the blueberries collapse and release their juice. At that point, add the cornstarch and stir well, allowing to reduce for a few more minutes until obtaining a sauce.
Allow to cool in the pan. Once it is completely cold, in a small bowl, add two generous tablespoons of mayonnaise and one tablespoon of blueberry sauce, and mix until completely dyeing the mayonnaise.
Serve the artichokes with the blueberry mayonnaise in a side bowl.
