1 ⅛ Tbsp 1 tablespoon plus 1/2 teaspoon salt
juice of 1 lemon, plus 2 tablespoon more juice
3 clove garlic, minced
3 Tbsp olive oil
¼ tsp freshly ground black pepper
Green Olive Dip (recipe follows)
Slice tops off artichokes, pull off small outer leaves, trim stems, and snip off thorny tips. In a large pot, bring 1 to 2 inches water to a boil. Add 1 tablespoon salt, juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms pierce easily, 20 to 40 minutes, depending on their size. Drain artichokes. When cool enough to handle, cut each in half lengthwise and scrape out fuzzy center.
In a small bowl, combine garlic, oil, remaining 2 tablespoons lemon juice and 1/2 teaspoon salt, and the pepper. Brush artichokes with garlic mixture.
Prepare a charcoal or gas grill for direct medium heat (about 350 F). Grill artichokes, turning once, until lightly browned, 8 to 11 minutes. Serve with olive dip.
Make Ahead: Artichokes through step 1, up to 2 days, chilled. Green olive dip, up to 2 days, chilled.
For Green Olive Dip: In a blender, puree 1/2 cup chopped flat-leaf parsley, 5 tablespoons extra-virgin olive oil, 2 tablespoons chopped green olives, 1 tablespoons drained capers, 1 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon salt until coarsely pureed.
From The Sunset Cookbook (Oxmoor House, 2010)