Rinse artichokes under cold water. Cut about 2 cm (3/4 inch) off the top of each artichoke with a sharp chef’s knife. Trim the stem flush with the base so artichokes sit flat. Using kitchen shears, snip the pointed tips from the outer leaves. Immediately rub cut surfaces with half the lemon to prevent browning.

Halve and remove choke

Using a sharp knife, cut each artichoke in half lengthwise. With a spoon or small paring knife, scoop out the fuzzy choke and any small inner purple leaves; you should be left with a clean heart and leaf layers.

Poach until tender

In a large pot bring 1600 ml water to a simmer with 2 tbs kosher salt and the squeezed half lemon plus its rind. Add artichoke halves cut-side down and simmer gently, uncovered, for 15–20 minutes until the base/prick test with a knife meets slight resistance but is tender (not mushy). Remove with tongs and drain cut-side up to cool slightly and let water evaporate.

Grill Oil & Seasoning

Make grill oil

While artichokes poach, combine 6 tbs extra-virgin olive oil, grated garlic, 2 tbs fresh lemon juice, 1 tsp sea salt, 1 tsp black pepper and 1/2 tsp red pepper flakes (if using) in a bowl. Whisk to emulsify and set aside.

Preheat grill

Heat a gas or charcoal grill to medium-high (about 200–230°C / 400–450°F). If using a grill pan, heat it over medium-high heat and brush with a little oil.

Brush and grill artichokes

Brush the cut side of each poached artichoke generously with the grill oil. Place artichokes cut-side down on the hot grill. Grill 3–5 minutes until well charred and slightly smoky. Flip and grill 2 minutes on the outer side to warm through. Reduce heat if outsides darken too quickly. During grilling, brush occasionally with remaining oil.

Herb Butter Dipping Sauce

Make herb butter

While artichokes finish grilling, melt 4 tbs unsalted butter gently in a small saucepan or microwave. Remove from heat and stir in 2 tbs chopped parsley, 1 tbs chives, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Serve with sauce

Transfer grilled artichokes to a platter, cut-side up. Spoon some herb butter over the warm artichokes and sprinkle 1/2 cup grated cheese over the exposed hearts and leaves for extra savory flavor. Serve remaining herb butter on the side for dipping and provide extra lemon wedges.

Finishing & Serving

To eat, pull off individual leaves, dip the fleshy base in the herb butter (or scrape with a fork) and scrape the tender inner flesh with your teeth. Offer extra salt, pepper and lemon wedges at the table.

Leftovers: Refrigerate cooled artichokes in an airtight container up to 3 days. Reheat gently in a 180°C oven for 8–10 minutes or re-grill briefly.