Artichoke Prep

1. 2 whole Artichokes

2. Cut point’s off, be careful, leaves have thorns

3. Next, using kitchen shears, trim off the thorns on each leaf

4. peel off old leaves near stalk, then cut artichokes in half

5. Squeeze lemon juice inside all the halves and place in steamer for 30-40 minutes. Puncture meat with fork to gauge tenderness.

6. Once steamed, carefully pull artichokes out. Now we have to clean out the middle pink thorny section. With your knife, cut around the middle (half moon shaped), it should pop right out. Check out the video on IG for visual.

7. After cleaning, oil, salt and pepper halves. Use your fingers to get oil and seasoning in-between all leaves. Place in oven on broil until leaves are a bit charred or grill.

Garlic Aioli Dip

1. Vegenaise or Mayo. Place a few tablespoons into a bowl

2. lightly Salt, taste to preference

3. Squeeze of Lemon Juice

4. 1 Garlic minced

5. Mix, taste, adjust, enjoy!

6. Great with a sprinkle of Dill

Note* Using the base (vegenaise, salt, lemon), mess round with herbs and spices to create your own! To make the sauce thicker or runnier, adjust the lemon juice to vegenaise ratio.