*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesTotal: 15 mins
Prep: 15 mins
Yield: 1 cup of sauce (8 servings)
2 Servings of Artichokes
3/4 cup Olive Oil Mayonnaise
1 ½ tbs Cornichon (finely chopped)
1 tsp Capers (finely chopped)
1 tbs Fresh Lemon Juice
1 tbs Dijon Mustard
2 tsp Fresh Parsley (chopped)
¼ tsp Dried Tarragon
1 dash hot sauce (Tabasco)
Salt and Pepper to taste
2 Large Fresh Artichokes
2 Large Lemons (sliced)
2 tbs of Montreal Steak Seasoning
1 tbs of grass-fed butter (melted)
Directions1. Combine all the sauce ingredients in a bowl and mix well. Then cover with lid or plastic wrap and let chill in fridge for one hour.
2. Trip the top of the artichoke as well as any sharp bits on the top of each leaf and shave the outer skin of the stalks. Then cut the artichoke in half and place in a large double boiler with lemon slices to steam for about 25 min or until you can easily remove a leaf from the artichoke.
3. Once the artichokes are done remove them from the steam basket and set aside to cool for about 5 min. Once cooled enough to touch remove the choke from the inside of the artichoke with a spoon. Brush each half of the artichoke with butter and sprinkle them with the Montréal seasoning.
4. Heat up a grill pan or panini maker or actual grill if you have one to a high temperature. Then place the artichokes on the grill of choice and grill on each side for 5 min.
5. Serve the artichokes with a generous side of remoulade and enjoy!