Grilled artichokes make an amazing appetizer or side dish. They are easy to make, super healthy and in most areas of the country reasonably affordable.
Parboil your artichokes for roughly 20 minutes with 1 to 2 lemons cut into wedges. Leave the artichokes whole and add a little salt to the water.
Prepare an ice bath for the chokes, to prevent over cooking after you boil them. Once they have cooled in the ice bath, cut the artichokes in half (top to bottom). Remove the purple leaves and “hairy” center, leaving the edible leaves and tender heart. Top liberally with olive oil and season with salt and pepper. Then squeeze fresh lemon on top. Let sit for 20 to 30 minutes.
Start grill and set to medium heat/350 degrees. Here I used a salt stone on my grill but if you don’t have one, you could grill the artichokes directly on your grates. Start with the cut sides up and grill for about 10 minutes, turning and then grill for another 10 minutes. If you are grilling directly on the grill, it will be closer to 5 minutes per side.
Serve with mayo and fresh lemon wedges.