Steamed Artichokes With Dipping Sauces

4 large garlic cloves, unpeeled ¼ cup roasted, salted pistachios ½ cup packed fresh basil leaves ½ cup packed fresh mint leaves 1 teaspoon lemon juice ½ cup extra-virgin olive oil Coarse salt and freshly ground black pepper

Warm Tarragon Butter

1 cup unsalted butter 8 sprigs fresh tarragon, 4 to 5 inches 1 lemon (2 tsp. zest, 2 tsp. juice) Coarse salt or sea salt

Dijon Dipping Sauce with Shallots

¼ cup finely chopped shallot 2 teaspoon white wine vinegar or champagne vinegar Coarse salt and freshly ground black pepper 2 tablespoon Dijon mustard 2 tablespoon mayonnaise 3 tablespoon safflower or olive oil Chopped chives and/or chive flowers