Artichoke Precooking Prep

• Artichokes have inedible parts that must be trimmed away or discarded. Remove the tough leaves near the stem by pulling them out with your fingers or carefully cutting them off with a knife. Trim the end of the stem and use a peeler to remove the tough outer layer. Cut the very top of the artichoke off, removing about an inch. Use scissors to remove any tough tips from the remaining exterior leaves. If you like, you can halve the artichoke, dissecting the stem. Once it's halved, remove the choke, using a spoon to scoop the fuzzy mass from the center of the artichoke.

Precooking Artichokes

• Water from boiling or steaming penetrates through an artichoke's tough leaves to cook the edible parts inside. Artichokes can be cooked either whole or halved, but if you're using halves, immediately rub them with lemon juice to prevent oxidation.

  If boiling, bring a pot of water deep enough to cover the artichokes to a boil; then boil whole artichokes for around 45 minutes and artichoke halves for around 20 minutes, or until tender.

  If steaming, boil a few inches of water in a pot, then place the artichokes in a steaming basket above the water. Put a lid on the pot and steam whole artichokes for 30 to 45 minutes and halved artichokes for 20 to 25 minutes, or until tender. Overall cooking time will depend on the size of the artichokes.

Grilling

• Bring a gas or charcoal grill to high heat. Cut whole, cooked artichokes in half and remove the fuzzy choke with a spoon. Brush both sides of the artichoke with melted butter or olive oil. Add seasonings, such as salt and pepper or garlic powder, if desired. Place the artichokes on the grill, cut side down, and grill for 3 to 5 minutes. You can flip them and grill the exterior, too, for 3 to 5 minutes, if you like. Remove them from the grill and serve.

Tips and Serving Suggestions

• Serve grilled artichokes with a dipping sauce such as a Sriracha aioli; a lemon, chive and melted butter sauce; or a minced garlic and black pepper mayo. Artichokes can be boiled or steamed in advance, then marinated before they hit the grill to add more flavor. Try marinating in olive oil seasoned with minced garlic, lemon juice and black pepper. Marinate for at least 1 hour or up to overnight.