Grilled Artichokes with Garlic Butter

Method

1. Fill a large pot with enough water to fully submerge all four artichokes and bring it to a boil over high heat on your stovetop.
2. While the water heats, prepare the artichokes: using a serrated knife, cut off the top 1 inch of each artichoke, then use kitchen scissors to snip off the sharp pointed tip of each remaining outer leaf.
3. Trim the stem of each artichoke down to about 1 inch and peel away the tough outer layer of the stem with a vegetable peeler, then rub all the cut surfaces with one of the lemon halves to keep them from browning.
4. Once the water is boiling, squeeze the juice of both lemon halves into the pot along with the 2 tablespoons of salt, then carefully lower the artichokes in stem-side down using tongs.
5. Reduce the heat to a steady simmer, place a heatproof plate on top of the artichokes to keep them submerged, and cook for 25 to 30 minutes, until you can easily pull an outer leaf free with only gentle resistance.
6. Remove the artichokes with tongs and set them upside down in a colander to drain and cool for about 10 minutes, until you can handle them safely.
7. Slice each cooled artichoke in half lengthwise through the stem, then use a small spoon to scoop out and discard the fuzzy, spiky choke in the center of each half, exposing the tender heart.
8. Preheat your grill to medium-high heat, around 400 degrees Fahrenheit, and brush the cut side of each artichoke half with olive oil, then season with the 1/2 teaspoon salt and pepper.
9. Place the artichoke halves cut-side down on the grill and cook for 5 to 6 minutes, until you see dark char marks and the edges of the leaves look lightly crisped; flip and grill the rounded side for 3 more minutes.
10. While the artichokes finish grilling, melt the butter in a small saucepan over low heat on your stovetop, add the minced garlic, and cook for 1 to 2 minutes, stirring constantly, just until fragrant; do not let the garlic turn brown or it will taste bitter.
11. Stir the chopped parsley into the garlic butter, then pour it into a small serving bowl.
12. Arrange the grilled artichoke halves on a platter with lemon wedges and the bowl of garlic butter alongside for dipping the leaves and hearts.