Cut off the top of the artichoke with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration
Remove the choke and squeeze with lemon juice
Place artichokes in a large steamer or pot of boiling water until heart is tender, about 20 minutes depending upon size
Allow to cool
Brush both sides of the artichoke with the butter mixture, grill until until golden on the surface and heated through, about 5 to 10 minutes
Season with salt and pepper
Melt butter for dipping
Serve with the Spicy Smoked Tomato Mayonnaise
Spicy Smoked Tomato Mayonnaise:
Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them.
The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
In a food processor, puree the sun dried tomatoes, ancho or pasilla powder with the garlic and onions.
Add the cayenne, chili powder, paprika and salt.
Mix in the mayonnaise.
Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days