Bring 2 inches of water to a boil in a pot with a steamer insert.
Trim off the bottom of your artichoke stems, then cut off any of the tiny leaves that are attached the the stem. Trim 1-inch off of the top of the artichoke, cutting off the really spiky, pointy top. Cut the artichokes in half, through the stem.
Place the artichokes in the steamer basket and place over the boiling water. Place a lid on the pot and cook for 12 to 18 minutes, until a paring knife inserted into the artichoke heart (the part just above the stalk) slides in and out with ease.
While the artichokes are cooking, preheat an outdoor grill to medium-high.
Drizzle the cut-side of the artichokes with about 1/2 teaspoon olive oil, then grill cut-side down for 3 minutes.
Use a small spoon to remove all of the choke leaves and the fuzzy choke.
Squeeze lemon juice all over, sprinkle with salt, and serve with melted butter or Lemon-Pepper Garlic Butter (below).