Ingredients

• 4 Artichokes
• 3 Lemons

Directions

1. Steam your artichokes with a lemon slice, garlic clove and bay leaf for 15-20 min. depending on their size. (25 min. for a especially large choke) You only get one shot at this, so make sure they're done! When you take them out of the water slice them starting at the stem working down toward the leaves, this will help keep the choke intact and not get all over the leaves.
2. While your chokes are chillin' you need to make a little marinade for these beauties: Get the lemon you used in the beginning and cut one more slice off it and put the slice aside Now use the juice from the rest of your lemon 3 tablespoons of olive oil I use one square of frozen crushed garlic (which looks like 1 and 1/2 crushed garlic cloves) a large pinch of kosher salt and a a good amount of cracked pepper (don't be shy with the salt and pepper!) When you've got about 10-15 min. to go until you're ready to eat throw these beauties on the grill with a healthy amount of marinade on them. BUT before you do that make sure to scoop out the choke! (the hairy bit just above the heart, you don't not want to eat any of that stuff!) You'll need to flip them over every 2-3 min. to keep them from burning, but a little char is a great thing on these guys!
3. Rub a little lemon on them and stick them in the fridge for an hour or if you're always late like me, throw them in the freezer for 10 min. This is the MOST important step, so don't skip it. I'm pretty sure this is the step that the restaurants are blowing it on!
4. Every time you flip them give them some more marinade and when you're close to done sprinkle them with a little more kosher salt!
5. Garlic Remoulade: 1/2 cup mayonnaise 2 cubes of frozen crushed garlic or 3 fresh cloves minced 3 tablespoons relish The juice from your slice of lemon you put aside A large pinch of salt And a dash of dill weed (taste and add more lemon or salt if needed)