Preheat your grill to high heat.
Trim off and discard the small tough outer leaves of each artichoke. Cut them in half, and cut off the top quarter of each artichoke. Cut a lemon in half and rub it onto each artichoke half, so they don’t brown. Trim the bottom and sides of the stem, using a vegetable peeler. Scoop out the choke with a melon baller or spoon.
Fit a steam basket into a large pot and fill with about 2 inches of water; bring to a simmer. Add the artichokes, cut side down and cover the pot with a lid. Steam until the artichokes are tender, about 20 to 25 minutes (add water if needed). The leaves should pull off easily and the heart should feel tender when pierced. Drain well.
Carefully rub the artichokes (they’re hot!) with olive oil and place them cut side down onto the hot grill and cook until grill marks form, about 3 minutes on each side.
Meanwhile, melt the butter and stir in the garlic, salt and pepper.
Serve the artichokes hot with garlic butter and lemon wedges.
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