2 lemons halved
6 large artichokes
6 tablespoons butter
6 tablespoons olive oil
2 shallots minced
4 tablespoons white wine
4 tablespoons lemon juice
3 tablespoons of chopped fresh herbs such as basil, marjoram and thyme
Salt and freshly ground black pepper
Bring a large pot of boiling water to a boil.
Fill a large bowl with cold water and squeeze lemon juice into water. Cut stems off of artichokes, leaving about 1 inch. Snap off outer 2 rows of leaves and cut off 1/3 of artichoke. Quarter artichokes lengthwise. Using a small knife, cut out fuzzy choke and prickly small leaves. Place cut artichokes in lemon water as you finish cleaning them.
Place cleaned and trimmed artichokes in pot of salted boiling water. Boil artichokes until just tender about 15 minutes. Drain and transfer to a rack and cool. (Artichokes can be prepared up to one day ahead at this point, cover and refrigerate).
Prepare barbeque for medium-high heat.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Add shallots, sauté about 1 minute. Stir in white wine and lemon juice, cook about 1-2 minutes and keep warm.
Grill artichokes and baste with butter mixture. Grill until tender and lightly charred in spots, turning occasionally about 8 minutes.
Transfer to a platter and drizzle artichokes with butter mixture and season with salt and pepper. Serve artichokes with remaining mixture in a dipping bowl.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.