Since I was little, I've never minded putting in some elbow grease to enjoy a meal - crab legs, peel and eat shrimp, ribs, chicken wings, and of course, artichokes.

I have my mom to thank for this. She let me to a lot of culinary exploring as a kid, and I know it contributed to the eater and cook I am today.

I have her to thank for an endless list of things she has done for me, as many children do for their mothers. But I can also thank her for these very specific things:

• A love of artichokes

• Knowing there is a difference between Miracle Whip and mayonnaise

• This autographed Giada de Laurentiis cookbook

As a kid, my mom used to make us steamed artichokes with Bernaisse sauce served in the hollowed out center. It was one of my all-time favorite dishes. I loved pulling off a leaf, dunking it into the creamy, tarragon-y sauce and scraping the meat off with my teeth. The effort-to-food ratio was high, and I loved it. My mom says she read on the back of the Bernaisse sauce packet it suggests serving with artichokes. So thanks Mom for following through with the packet suggestion and igniting my love for artichokes.

My love for artichokes only increased as I got older, thanks to the artichoke appetizer at The Cheesecake Factory. In the spring, they would serve grilled artichoke halves with a duo of sauces. Grilling them for a few minutes on each side after steaming updated my childhood favorite and added an extra crunchy, smokey char. It was my favorite thing on the menu and I always ordered it.

While growing up, a powered packet of Bernaisse was the dip of choice. But after trying The Cheesecake Factory’s mayo sauce, I was hooked. I wanted to dip everything in it. After one of the many times I enjoyed the appetizer - without sharing with anyone - I asked the waiter to write down the mayo recipe. They wouldn’t share the recipe exactly but gave me a list of ingredients.  

This was over ten years ago, so I wasn’t nearly as experienced or knowledgeable in the kitchen. I tried my best to replicate this amazing sauce, with little luck. My first attempt fell drastically short thanks to not fully understanding the difference between real mayonnaise and Miracle Whip. News Flash. They are NOT the same. I did not know that.

We only had Miracle Whip growing up, but I quickly learned in that moment that it is NOT a replacement for mayo. So thanks Mom for teaching me that Miracle Whip is gross and I should always use real mayo.

Besides the Miracle Whip taking over as the main flavor of the dip, my at-home version wasn’t anywhere close to The Cheesecake Factory’s version. Since my attempt was very unsuccessful, I decided to leave the mayo to the experts at the factory of cheesecakes.

That is, until last year, when my mom gave me this cookbook she bought for me in Vegas. Knowing that I love any and all things Food Network, she had visited Giada’s restaurant and store and thought I would love a book. And she was right. Thanks, Mom for this awesome book!

It’s a beautifully photographed cookbook, full of light, simple and easy Italian recipes. I love all the seafood, pasta and pizza ideas.

When I was first flipping through the book, I was ecstatic to see a grilled artichoke recipe. And with a mayonnaise dipping sauce! I made it right away, took one bite of an artichoke leaf and the mayo and then immediately texted my mom with no context,

“THE SECRET INGREDIENT IS ANCHOVY!!!”   

And it was. One taste and I was transported back to The Cheesecake Factory, hoarding the artichokes to myself. Who would have thought that my all-time favorite cooking ingredient was the secret to this mayo? If you don’t believe me on how much I love them, read my love letter to anchovies in this post.

And one last big thank you, Mom, for all the ways you contributed to this dish, and all the other ways you’ve made my life better.

The recipe in the cookbook is for 2 whole artichokes, but I increased it to 4, making 8 grilled halves - because I was very hungry.

Besides the color, there isn’t a ton of difference between fully green artichokes and ones that are purple. I find the fully green ones have a bit more “meat” on the leaves, but you should purchase whichever kind looks the best at the store. You want them to be compact, dense, and heavy.

Artichokes oxidize (turn brown) very quickly after they are cut, so only cut one at a time, quickly scoop out the choke, then pop in the lemon juice and wine mixture right away.

Depending on how many you are cooking and the size of your pot, you may need to steam them in two batches.

These artichokes can be grilled on an outdoor grill or an indoor grill pan. These are a perfect side to bring to a BBQ. They can be steamed up to 3 days ahead of time, then grilled for a few minutes on each side. The mayo can also be made 3 days ahead of time.

Giada’s mayo recipe calls for fresh mint. As a nod to the Bernaisse sauce my mom would serve with artichokes, I replace the mint with fresh tarragon. Either herb is great to use in the mayo, so pick your favorite!

Grilled Artichokes with Anchovy Mayonnaise

Makes 4 artichoke halves

For the artichokes

• 2 full artichokes

• 1 cup dry white wine (I used a Chenin Blanc from South Africa)

• 3 fresh rosemary sprigs

• 1 bay leaf

• 1 lemon

• ¾ tsp kosher salt, divided

• 1 Tbsp olive oil

For the anchovy mayo

• ½ cup mayonnaise (I like Hellman’s or Kewpie)

• 1 garlic clove, peeled and grated on a microplane

• 1 anchovy fillet, finely chopped or ½ tsp anchovy paste

• 1 tsp Dijon mustard

• 1 Tbsp olive oil

• 1 Tbsp chopped fresh tarragon

In a large Dutch oven, add the wine, rosemary, bay leaf, ½ teaspoon of kosher salt and 1 cup of water. Slice the lemon in half and squeeze the juice into the pot, then drop the lemon halves in as well. Set on the stove and prep the artichokes.

To prepare the artichokes, trim the stem, peel off any tough outer leaves and use scissors to cut off any pointy and sharp leaf tips. Cut the artichoke in half lengthwise and use a spoon to scrape out the furry choke in the center of each half. Place cut side down in the dutch oven and prepare the other artichoke.

Once the artichoke halves are in the liquid, cover the pot. Bring the liquid up to a boil and reduce to a gentle simmer. Let the artichokes simmer for 10 - 15 minutes until you can easily insert a paring knife into the thickest part of the artichoke. Remove the artichokes from the cooking liquid and let drain in a colander or a wire rack.

In a medium bowl, whisk together the mayonnaise, garlic, anchovy, Dijon mustard, and olive oil until smooth. Add the chopped tarragon. Taste and add salt and pepper if needed. Set aside to let flavors meld together. (The mayo can also be made in a small food processor.)

Prepare a grill pan or outdoor grill to medium-high heat. Drizzle the artichoke halves with 1 tablespoon of olive oil and the remaining ¼ teaspoon of kosher salt. Place the artichokes, cut side down, on the grill and cook for 4 minutes. Flip and grill for a few minutes on the opposite side.

Serve immediately with the anchovy mayo on the side for dipping.