2 lemons, quartered
3 large globe artichokes
2-3 Tbsp extra virgin olive oil
2-3 Tbsp Spicewalla Blackening Rub
Aioli or melted butter with lemon juice, for serving
Fill a large pot with 1 inch of water and place a steamer basket inside of the pot. Fill a large bowl with water and a squeeze of lemon juice.
Prepare the artichokes:
- Cut off about 1 inch of leaves from the top of the artichoke and about 1 inch off the bottom of the stem and pull off any small leaves growing on the stem. Use kitchen shears to trim any sharp tips on the remaining leaves. Use a vegetable peeler to remove the outer dark green layer of the stem and base.
- Cut the artichokes in half lengthwise. Use a sturdy, pointed metal spoon to remove the hairy choke and any inner purple colored leaves. Rub the cut areas with lemon wedges as you work to prevent the artichokes from oxidizing and turning brown.
- Immediately transfer the artichokes to the lemon water bowl. Repeat with the remaining artichokes.
- Bring the pot of water with the steam basket to a boil over high heat then reduce to medium heat. Remove the artichokes from the lemon water, shaking off any excess moisture and place them in the pot cut side down. Cover and steam for 20 minutes or until you can easily pierce with a knife.
- Prepare your grill for direct, high heat. Let the artichokes cool slightly. Brush them thoroughly with the olive oil, and season with salt and Blackening Seasoning.
- Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill marks on the cut sides.
- To serve, drizzle with more lemon juice, olive oil, salt, and Blackening Seasoning. Serve with lemon wedges and aioli or melted lemon butter.
Tip: to eat the cooked artichokes, pull off one leaf at a time, dip in your butter or aioli and scrape off the "meat" at the end of the leaf with your teeth. Repeat with the remaining leaves until you get to the artichoke heart, which can be eaten whole!