While the artichokes cook, whisk (you can use a fork) an egg yolk in a bowl with the Dijon mustard and a tablespoon of lemon juice. Slowly and steadily pour in the oil, whisking constantly. The mixture should thicken up quickly. When you’ve finished pouring in the oil, add the additional lemon juice, scallions, and capers. Taste for salt, and serve alongside the artichokes.