Step 1: Prepare the Artichokes (The Art of Artichoke Prep)

1. Wash the Artichokes: Rinse the artichokes thoroughly under cold running water to remove any dirt or debris.
2. Trim the Stems: Using a sharp serrated knife, cut off the artichoke stems about 1 inch from the base. You can peel the tough outer layer of the stem with a vegetable peeler if desired, as the stem heart is edible and delicious when grilled.
3. Remove Tough Outer Leaves: Snap off the tough outer layers of leaves around the base of the artichoke until you reach the tender, pale green leaves. This is usually about 2-3 layers.
4. Cut off the Top: Cut off the top inch of the artichoke with the serrated knife. This removes the prickly tips of the leaves.
5. Rub with Lemon: Immediately rub the cut surfaces of the artichokes with half a lemon to prevent them from browning.
6. Halve the Artichokes: Using a sturdy chef’s knife, cut each artichoke lengthwise in half, right through the stem.
7. Scoop out the Choke: Use a spoon (a grapefruit spoon or melon baller works well) to scoop out the fuzzy choke (the hairy, inedible part in the center of the artichoke heart) from each half. Be thorough in removing all the choke, as it is unpleasant to eat.
8. Steam or Boil (Par-cooking): This step is crucial for tender artichokes. You can either steam or boil them.

   • Steaming: Place a steamer basket in a large pot with about an inch of water. Bring the water to a boil, then place the artichoke halves in the steamer basket, cut-side up. Cover and steam for 15-20 minutes, or until the artichoke hearts are just tender when pierced with a fork.
   • Boiling: Bring a large pot of salted water to a boil. Add the artichoke halves and boil for 12-15 minutes, or until the hearts are just tender.

9. Drain and Cool Slightly: Once tender, drain the artichokes well and let them cool slightly until you can handle them.

Step 2: Prepare the Grilling Marinade (Simple Flavor Infusion)

1. Combine Ingredients: In a small bowl, whisk together the olive oil, minced garlic, salt, and pepper. If using, add fresh herb sprigs like thyme or rosemary to the marinade for extra flavor.

Step 3: Grill the Artichokes (Charred Perfection)

1. Preheat Grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
2. Brush with Marinade: Brush the cut sides of the par-cooked artichoke halves generously with the olive oil and garlic marinade.
3. Grill Cut-Side Down: Place the artichoke halves cut-side down on the hot grill grates.
4. Grill for 5-7 Minutes: Grill for 5-7 minutes, or until you get nice grill marks and the artichokes are slightly charred and heated through.
5. Flip and Grill Briefly: Flip the artichokes and grill for another 2-3 minutes on the other side, just to heat them through and lightly char the outer leaves.
6. Grill Lemon Halves (Optional but Recommended): Place the remaining lemon half, cut-side down, on the grill during the last few minutes of grilling the artichokes. Grilling the lemon caramelizes the sugars and intensifies the flavor.

Step 4: Make the Lemon Garlic Aioli (Creamy Tangy Goodness)

1. Combine Ingredients: In a medium bowl, whisk together the mayonnaise, minced garlic, fresh lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
2. Adjust Seasoning: Taste the aioli and adjust seasoning as needed. You might want to add a pinch more salt, pepper, or lemon juice to your preference.
3. Chill (Optional): For best flavor and texture, chill the aioli in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. You can make the aioli ahead of time and store it in the refrigerator for up to 3 days.

Step 5: Serve and Enjoy! (The Best Part)

1. Arrange Artichokes: Arrange the grilled artichoke halves on a platter or serving plates.
2. Serve with Aioli: Serve the lemon garlic aioli alongside the grilled artichokes for dipping.
3. Garnish (Optional): Garnish with chopped fresh parsley or chives, and grilled lemon wedges for squeezing over the artichokes just before eating.
4. Enjoy Immediately: Grilled artichokes are best enjoyed warm or at room temperature right after grilling.