Get ready to prep your artichoke. Every time you make a cut or peel the skin off the stalk, rub lemon juice on that spot immediately, or it will brown.
Cut about an inch off of the stalk, then rub lemon juice on it, then tear the leaves off of the stalk.
Be careful! Those spikes on the leaves can really cause some damage! You can use scissors to cut off the spikes, but that's no fun at all. Gin and tonic helps with the pain...
Using a veg peeler or sharp knife, peel the skin off of the stalk. Rub with cut lemon.
Cut about 1.5-2 inches off of the top of the artichoke. Rub-a-dub with lemon.
Cut in half lengthwise. Lemon.
This hairy part inside above the heart is the choke.
Using a melon baller or spoon, scoop out the hairy choke and those thin leaves (without messing with the luscious heart!) so it looks like....
This! That's good eatin' right there. Oh... Lemon!
Bring an inch of water to boil in a large pot, add steamer basket, then add the artichokes cut side down. Cover and steam over med-low until tender but not mushy, about 20 min.
Sorry about the flash, but here's the olive oil I'll be brushing on the 'choke. I added chopped parsley, crushed garlic, red pepper flakes, & salt and pepper. You can add whatever strikes your fancy.
Here's what it looks like after brushing with oil. It's tender enough to pull an outer leaf off easily, & the stalk can easily be pierced by a knife. It could be eaten now, but the grill adds flavor.
So, about the dipping sauce.... I use melted butter with lemon juice, garlic, red pepper flakes, salt & pepper, and some fresh chopped parsley and rosemary. Some like remoulade or mayo... Your choice.
Cut side down, on the grill, for 2-4 minutes until slightly charred.
Very slightly charred... Usually I like some grill marks, but it is smoky and tender...
You have to scrape the outer leaves inner-side with your teeth. After dipping in sauce, of course.
See the meaty lower part of the leaf? That's what you scrape off with teeth.
This part can just all be eaten, after dipping...