Makes 4 servings. Difficulty
2 large artichokes Juice of 1 lemon, divided 3 garlic cloves, minced 3 Tablespoons extra virgin olive oil Salt and freshly ground black pepper
Optional dipping sauce: 1 small shallot, minced 1 Tablespoon capers, drained and rinsed 1/2 cup mayonnaise 1/4 teaspoon fresh lemon juice Salt and freshly ground black pepper
For the artichokes: Slice the tops off of the artichokes and trim off the thorny tips. Fill a large pot with about 2 inches of water along with 1 tablespoon salt and the juice of 1/2 lemon. Bring to a boil. Add the artichokes; cover and steam until the artichoke bottoms pierce easily with a fork, about 40 minutes. Drain the artichokes. When cool enough to handle, cut the artichokes in half, lengthwise and scrape out the fuzzy center.
Prepare a grill.
In a small bowl, stir together the juice of 1/2 lemon, garlic, and olive oil. Season with salt and freshly ground black pepper. Brush the artichokes with the garlic-oil mixture and set cut-side down, on a grill over medium heat. Grill, turning once, until lightly browned, about 6-8 minutes total.
For the dipping sauce: Place the shallots, capers, mayonnaise and lemon juice in a small bowl and stir to combine. Season to taste with salt and freshly ground black pepper.