1. Squeeze juice from lemon halves into a large bowl of water, then add the lemons, too.

2. Cut ¹⁄³ off top of each artichoke, then cut stem, leaving 5cm. Snap off 2 rows of leaves; quarter each artichoke. Cut out the choke in centre; place artichokes in lemon water. Bring a pot of salted water to a boil. Drain artichokes and cook for 12 minutes, or until crisp-tender. Transfer to a plate lined with paper towels.

3. Preheat barbecue to moderately high. To make dressing, whisk oil, lemon juice and mint in a bowl; season with salt and pepper. Brush artichokes with dressing. Grill for 8 minutes, or until tender and lightly charred, turning occasionally. Transfer to a platter and drizzle with remaining dressing. Serve warm or at room temperature.

Recipe Loukie Werle
Photography William Meppem
Styling Kirsty Cassidy