Okay so they’re no pile of organs on a bed of onions, but they’re still pretty good. Eat these lemon grilled artichokes on their own, chop ‘em up and throw them on some buttery pasta, or dip them in artichoke dip for an extra-artichokey appetizer (inception artichoke snack!).
Ingredients:

• 2 artichokes (Calgary Coop has a ton of them in stock right now)
• 1 lemon
• A bunch of butter (a few tablespoons, melted)
• Salt and pepper

Step 1: Assemble your ingredients. Wash your artichokes. Have a beer. Bring a large pot of water to a boil.


Step 2: Using kitchen scissors, snip off the spikey parts of the artichokes (about an inch down). Unless you’re planning to serve the artichokes to your enemy, in which case, keep the spikes on. Cut off an inch or so of the stem, and cut the artichokes in half.


Step 3: Place the halved artichokes in the boiling water; reduce heat, cover, and let them cook for 12-15 minutes (until the stem is tender when pierced with a fork). While the artichokes are boiling, preheat the barbecue to medium heat.


Step 4:  Take the artichokes out of the pot of water. This is the easiest step of all.


Step 5:  Put the artichokes on a platter or board or plate. Scoop out the choke – the purple, nasty, hairy-looking part (maybe this isn’tmore appealing than a pile of organs).





Step 6:  Brush the artichokes with some of the butter. Season them with salt and pepper. Squeeze some lemon juice on them.


Step 7 & 8:  Transfer the artichokes (7) to the preheated grill (8). No, wait,this is the easiest step of all.

Step 9:  Cook them for a few minutes, just until the artichokes get a little brown and crispy. Flip ‘em over and repeat.


Step 10:  Look at the browned artichokes. Jerusalem – they look good!


Step 11:  Transfer the artichokes back to the plate or platter or board, or whatever you’re using.


Step 12:  Top the artichokes with more butter and more lemon and more salt and pepper.