From simply boiling the veggie to grilling it, here is your guide to preparing the perfect artichoke.
Base ingredients:

1 large artichoke

1 lemon

For the garlic aioli:

1/2 cup mayonnaise

1 teaspoon lemon zest

1 tablespoon lemon juice

1/4 teaspoon Dijon mustard

1 garlic clove, grated

Pinch of kosher salt

For boiled artichoke:

Kosher salt

1 large lemon, halved

For roasted artichoke:

Olive oil

Kosher salt

Course ground pepper

2 lemon slices

4 garlic cloves, smashed

2 rosemary sprigs

For grilled artichoke:

1 lemon, halved

Olive oil

Kosher salt

Course ground pepper

Cleaning method:

Using a sharp stainless steel* knife, cut off the bottom third of the artichoke stem and top. Then, using a pair of sharp kitchen shears, cut off the top portion of each leaf to remove the thorns.

Using a peeler, peel away the first layer of skin on the artichoke stem and tear off any small or dead leaves.

Proceed to boiling method.

Boiling method:

Fill a stock pot with water and a large pinch of kosher salt and bring to a boil.

Squeeze the juice from the lemon halves into the water, followed by the lemon halves themselves.

Carefully place the artichoke in the water.

Reduce heat to low and simmer, covered, for about 20 to 30 minutes, or until you can easily pull out a leaf from the center of the artichoke. Discard the leftover lemon halves.

Roasting method:

Preheat oven to 375°F.

Follow the ‘boiling method’ directions. Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous ‘fuzzy’ membrane and sharp purple leaves in the center.

Drizzle an 8×8 inch shallow baking dish with olive oil. Sprinkle artichokes with salt pepper and an additional drizzle of olive oil. Place 2 garlic cloves in the center of each artichoke, top each half with a sprig of rosemary and a lemon slice. Flip the artichoke half over and place i