Fill a large bowl with water and lemon juice. Set aside.
Prep artichokes by using a chef’s knife to cut off about 1-inch from the top of the artichoke.
Trim the stem to about 3/4 inches in length. Pull off the bottom 3 to 4 rows of the tough outer leaves. Use kitchen shears to trim any sharp tips on the remaining leaves. Cut the artichokes in half through the center. Use a spoon to remove the fuzzy ‘choke.’ Immediately transfer the cut artichokes cut-side down in the lemon water. Repeat with the remaining artichokes.
Boil a large pot of water with 2-3 inches of water, and place a steaming basket inside. Once the water boils, place artichoke halves in a single layer in the steamer basket, cut side down. Steam artichokes for around 25 minutes. You should be able to easily piece the artichoke heart with a knife after it’s been steamed.
While artichokes steam, make the sauce. In a bowl, whisk to combine miso paste, Yuzu Ponzu sauce and honey.
Once artichokes are steamed, remove from the water, brush some of the Miso-Ponzu Sauce over the exposed parts of the artichokes and then transfer to a heated grill. Grill for 5-6 minutes over medium high heat until charred.
Serve with remaining Miso-Ponzu Sauce drizzled over the top or served on the side for dipping. Top with sesame seeds, for garnish.
