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In a glass bowl, combine the chopped thyme, minced garlic, lemon juice, and lemon zest with the olive oil. Microwave on high heat for 30 seconds, then set aside to let the herbs steep in the warm oil while you get the artichokes ready.
Set up a large pot with about 1 inch of water and a steamer rack. Have lemon wedges handy. For a cleaner presentation, use kitchen scissors to snip away the pointy tips of the artichoke leaves. As you trim, rub any cut areas immediately with lemon juice to keep them from browning. Use a vegetable peeler to remove the thick outer layer of the stems, then trim them to about 2 inches from the base.
Bring the water in your large pot with the steamer rack to a boil over high heat. Once boiling, reduce the heat to medium-high and arrange the artichoke halves, cut side down, on the steam rack. Cover the pot and steam for 20 minutes, or until you can easily pull off an outer leaf and pierce the heart with a knife. They should be just slightly undercooked, as they'll finish on the grill.
While the artichokes steam, prepare your grill for direct, high heat. Once steamed, toss the warm artichoke halves liberally in the prepared garlic, lemon, and thyme-infused oil, making sure they're well coated.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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