• Fill a large pot, halfway full of water. Bring to a boil on high.
• Cut the stem of each artichoke down to about 1/2 inch in length. Remove any leaves at the bottom that are damaged.
  
• Cut off the top of the artichoke, just until you are exposing the center.
  
• Trim the tips of the artichokes about 1/4" using kitchen shears. You only need to trim off the pokey tip, be careful!
  
• Carefully using a knife, slice the artichokes in half.
  
• Use a spoon to scoop out the artichoke, which is called the choke. It's that fuzz section in the center.
  
• Slice a lemon in half and squeeze the juice into the pot of boiling water. Carefully place the lemon halves in the water too. Then carefully place the artichokes, and cut side down into the boiling water. Turn the burning to medium-low and let the artichokes simmer for 15 minutes.
• Remove the artichokes and place them cut side down onto a paper towel to allow them to drain.
• Preheat your grill to 400 degrees.
• Pat the artichokes dry with a paper towel. Brush the inside of each artichoke with olive oil and finish with a sprinkle of salt and pepper.
  
• Place the artichokes cut side down onto the preheated grill. Grill about 10-15 minutes until the leaves are just starting to char.
  
• Flip over the artichokes and grill on the backside for 5 minutes.
  
• Remove from the grill and allow to cool 10 minutes before serving.

Garlic Butter Dip

• In a small saucepan place the butter and minced garlic clove. Heat on low until the butter has melted. Stir every minute until finished. Pour melted butter into a serving bowl and serve will grilled artichokes.