Cut off the top part of the ‘choke, and also about 1/2 inch to an inch off the stem. Pull off any outer leaves that look bruised or funky.
Place the artichokes in a bowl of cold water with a squeeze of lemon juice to prevent browning.
Bring a large pot of water to a boil.
Add one halved lemon, one bay leaf and 1/2 teaspoon salt.
Put the artichokes in the pot, cover, and leave at a rolling boil for 20-30 minutes, depending on the size. Make sure that all parts of the artichoke are boiled, so that may mean a good stir from time to time.
To check if the artichoke is done, remove from the boiling water and gently pierce the stem with a fork. If it easily goes through, you’re GTG. Any resistance, and the artichoke goes back in the pot for 5 minutes before checking again.
After the artichoke is fully cooked, you can stop here and get your dipping sauce ready. If you have the grill heated, you can take it to the extreme by removing the artichokes, gently patting them dry, and cutting in half before coating with a light brushing of olive oil or butter.
Grill on high heat for about 5 minutes (until nicely charred) and sprinkle with sea salt.
Serve with the dipping sauce of your choice!
-Melted butter with chives
-Mayo with a squeeze of lemon
-Sriracha yogurt lemon sauce (1 container plain yogurt, 1-2 tsp sriracha, and a squeeze of lemon juice)