Day 2 of ” Giadas Italy” cookbook. Let me tell you these are DELICIOUS!! and so easy to make. Trim up the artichokes, cutting off the sharp edges and slicing in half. Scoop out the furry choke center.
Cook in white wine, rosemary, salt, water and fresh lemon juice until tender; around 10-15 minutes. Drain on a rack.
Preheat bbq on medium to high heat. Salt and olive oil the artichokes
Grill for 4 minutes on each side to sear.
Serve with anchovy mayonnaise.
I had already prepared WHOLE30 mayo and added anchovy paste, dijon mustard, olive oil, minced garlic and fresh mint. ENJOY 😉
Love and Light,
Jeanine On The Scene