Clean the artichokes by rinsing with cold water. Using a serrated knife, cut off tops and sharp edges. Use a vegetable peeler to peel off the outer layer of the stem and pull off the smaller petals near the base, these are usually more tough in texture.
Place artichokes in a steamer basket and bring water to a boil. Cover and simmer artichokes for about 25 - 30 minutes. Artichokes are done when you can easily pierce a knife through the base with no resistance.
Remove from the stovetop and allow to cool for roughly 5 minutes. Once cooled, use a sharp knife to cut artichokes in half. Using a spoon, remove the center fur and translucent leaves.
Drizzle cut artichokes with olive oil and cook on medium hot grill for about 5 minutes. Flip over and grill about 3-4 more minutes.
For the Lemon Caper Vinaigrette:
Combine all ingredients in a blender or use an immersion blender to combine.
Drizzle the vinaigrette over the grilled artichokes just before serving. Place leftover sauce in a small bowl for dipping.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/grilled-artichokes-lemon-caper-vinaigrette/