Steps

• 1

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  Meanwhile, break off and discard any small outer leaves on the artichokes. Use a knife to slice off the tops of the artichokes, then using scissors, cut off any thorns on the remaining artichoke leaves. Trim the very bottom of the stem, then peel the tough and fibrous outer layer of the stem. Finally, cut artichokes in half and rinse off.

• 3

  Transfer artichokes to a large mixing bowl, drizzle with olive oil and generously sprinkle with sea salt. Toss to coat the artichokes thoroughly.

  375 ˚F / 191 ˚C

  01:00

• 4

  Add the artichokes to the grill, cut side down, and roast at 375°F until the artichoke bottoms are tender when poked with a fork or knife, about 50 to 60 minutes.

  375 ˚F / 191 ˚C

  01:00

• 5

  When artichokes are almost done, add butter, chopped garlic and a pinch of sea salt to a small sauce pan and melt slowly over medium-low heat. Once the butter melts all the way and starts to bubble slightly, add the herbs.

• 6

  When the artichokes are done, transfer to a butcher paper lined tray with the cut sides up. Drizzle half the garlic butter and squeeze half of the lemon over the artichokes. Add a small sprinkle of sea salt over the artichokes.

• 7

  Serve with a ramekin of the remaining butter for dipping and extra wedges of lemon. Enjoy! Chef Tip: You can also serve with a ramekin of good mayonnaise mixed with a bit of hot sauce.