Grilled Artichokes with Lemon and Butter

This is a great dish to prep ahead of time. I boil the artichokes the day before I'm hosting, then toss them on the grill at the last minute to heat through and get a bit of a char on the leaves.

Grilled Artichokes with Lemon and Butter

2 Artichokes

2 lemons

1 Stick of unsalted butter

Kosher salt

Serves 4

Fill a large pot with water and season generously with salt and set to boil. While water is coming up to boil fill a large bowl ( big enough to hold 2 artichokes) with water and ice. Cut a lemon in half and squeeze juice into the water, then add the rinds. Use a pair of kitchen scissors to trim the thorns off the top of the leaves and cut the top cone off the artichoke to remove the remaining top thorns. Lay the artichoke on its side and cut artichoke in half.  Use a spoon to scoop out the choke. Place in the ice bath immediately. Repeat with second artichoke.  When water is boiling add the artichokes and boil for 35-45 minutes until the outer leaves can be pulled off easily.  Remove cooked artichokes and store covered in the refrigerator until you are ready to grill.  This can be done one day ahead.

Allow the artichokes to get to room temperature. Heat the grill to medium high heat. Melt 4 tablespoons of butter in a microwave safe dish. Brush artichokes with butter, coating well. Melt remaining butter for serving and cut lemon into wedges and set aside. Place artichokes on the grill with the leaves side on the grate.  Grill 3-5 minutes, brushing with  butter and grilling  until you get some char on the leaves. Flip over flesh side down and grill for an 1-2 minutes.  Remove from grill, pouring on any leftover grill butter and season with a generous sprinkle of kosher salt. Serve immediately with lemon wedges and melted butter.

Cooks Note: This is great to serve as 4 individual appetizers, or family style. Serve along side a glass of  crisp white wine for a perfect start to any meal.