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Bring a large stainless steel or enamel pot of water to a boil on top of the stove; add the artichoke with the lemon, garlic, olive oil and salt. Simmer about 45 minutes, until tender when pierced in the bottom with a fork. Drain on paper towels.
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In a small glass bowl, mix the mayonnaise, ketchup, relish, tobasco, lemon, salt and pepper. When the artichoke is cool enough to handle, remove the leaves one at a time. With a large metal spoon, scoop out the fuzz from the choke.
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