4 Globe artichokes
juice from half a lemon
2 tablespoons extra virgin olive oil
sea salt for serving
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, pressed or minced
1 tablespoons minced fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4-5 tablespoons water
Bring a large pot of water to a boil.
Trim artichokes by cutting off bottom of the stem (leaving most of it intact), removing any leaves on the stem and cutting the tips of the bottom outer leaves with kitchen shears. Lastly, cut off about 1/2" from the top of the artichoke cone.
Place the trimmed artichokes in a bowl with ice water and the lemon juice to prevent browning until water is boiling.
Once boiling, add artichokes to the pot and cook, covered for about 20 minutes or until they're tender when poked with a knife.
Remove artichokes from the boiling water, drain and place on a cutting board. Slice each artichoke in half vertically then place on a plate or baking dish.
Drizzle the artichokes with the olive oil and rub over all sides.
Preheat outdoor grill to high heat.
Once hot, place the artichokes cut side down on the grill and grill for about 3-4 minutes until charred.
Flip over and grill another 2-3 minutes.
Remove from the grill, drizzle with additional olive oil and sprinkle with sea salt before serving.
Combine tahini, lemon juice, garlic, parsley, salt and pepper in a small bowl.
Stir in water 1 tablespoon at a time until creamy and smooth.
Serve with grilled artichokes.
