Grilled Lemon Garlic Artichokes

1. In a glass bowl, combine chopped thyme, lemon juice, lemon zest, and minced garlic. | 2. Microwave on high for 30 seconds to warm the olive oil and release the flavors. Let the mixture steep while preparing the artichokes.

1. Fill a large pot with an inch of water and place a steamer rack inside. | 2. To prepare the artichokes: | Trim the pointy tips of the leaves using scissors for a neat presentation. | Rub all cut surfaces with lemon wedges to prevent browning. | Use a vegetable peeler to remove the tough outer layer of the stems, leaving about 2 inches. | Trim and discard the top 1/2 inch of the artichokes. | Slice the artichokes in half lengthwise and scoop out the fuzzy choke and small inner leaves with a sturdy spoon. | Rub the exposed areas with lemon juice to maintain their color.

1. Heat the water in the pot over high heat. Once boiling, reduce to medium-high. | 2. Place the artichoke halves cut-side down on the steamer rack. Cover and steam for 20 minutes, or until the outer leaves pull away easily and the heart is tender when pierced with a knife.

1. Preheat your grill for direct, high heat. | 2. Toss the steamed artichokes in the lemon-thyme garlic oil, ensuring they’re well coated. Sprinkle with salt and pepper. | 3. Place the artichokes cut-side down on the grill grates. Cover and grill for 5 to 10 minutes, until the cut sides develop beautiful grill marks.

Remove the artichokes from the grill and serve hot, garnished with additional lemon wedges if desired.