Boil artichokes, completely submerged in salted water until tender, 10 to 20 minutes, depending on their size. Drain well and cool.
Discard tough outer leaves, cut off stem so that the artichoke will stand by itself on a plate. Cut across the top part of the artichoke, 1/2” or so, and use scissors to decoratively cut across a few of the remaining outside leaves to resemble a “flower”. Cover and refrigerate until ready to use.
Mix mayonnaise, mustard, salt and pepper to taste. When ready to serve, use a spoon to place a thick line of the mayonnaise-mustard mixture off to one side of each individual small flat serving plate. Use a clean, unused comb, or similar, to draw wavy lines on the plate through the sauce. Place the cooked artichoke on the plate and sprinkle dill weed atop the “wavy” sauce, and serve.
