Ingredients

  • 4 large whole artichokes, stem ends trimmed
  • 4 lemons, preferably organic
  • 1/3 to 1/2 cup olive oil
  • 1/4 cup lemon pepper spice blend or freshly cracked black pepper, or to taste
  • Mayonnaise, preferably homemade, or another dip for serving
  • Salt to taste

Ready In 100 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Fill a large stockpot about 3/4 full with water and salt it heavily. Bring to a boil. Fill a large bowl halfway with ice water.
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Step 2

  • When the water reaches a boil, cut 2 lemons in half, squeeze their juice into the water, and add the squeezed halves to the water as well.
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Step 3

  • Place the whole artichokes in the water and boil for 20 to 25 minutes, until the chokes are tender. You can check this by sticking a knife into the stems; they should be very tender. When the artichokes are ready, plunge them in the ice water until cool enough to handle.
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  • Length: 20 minutes

Step 4

  • Cut the cooled artichokes in half vertically and, using a spoon or a paring knife, trim out the feathery, inedible choke along with any small leaves, leaving the outer leaves and the heart intact.
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Step 5

  • Using your hand, flatten the artichokes just a bit and place them, cut side up, on a rimmed baking sheet.
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Step 6

  • Drizzle the olive oil over the cut side of the artichokes and sprinkle with the lemon pepper blend.
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Step 7

  • Let the artichokes sit for up to 30 minutes to allow the oil and pepper to penetrate.
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  • Length: 30 minutes

Step 8

  • Preheat a charcoal grill, gas grill, or flat griddle to very high heat.
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Step 9

  • Place the artichokes, cut side down, on the grill or griddle for 5 to 7 minutes, until the surface is charred. Flip them and cook for another 5 to 7 minutes, letting the outside leaves char a little, if desired.
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  • Length: 10 minutes

Step 10

  • Remove from the heat. (If necessary, you can cook the artichokes in 2 batches, keeping the first batch warm in a low oven.)
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Step 11

  • Arrange 1 or 2 halves per person on each plate, depending on the size of the artichokes. Slice the remaining 2 lemons into wedges and serve, with mayonnaise or another dip of your choosing, alongside the artichokes.
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