You can prep Steps 1 and 2 the day before and place artichokes in zip-top plastic bags in the refrigerator. The choke is the inedible prickly center of the artichoke you scoop out after boiling in water.
4 fresh artichokes
2 pounds fresh asparagus
1/2 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Garnish: halved lemon slices
How to Make It
Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke. Remove and discard any loose bottom leaves. Trim and discard one-fourth off top of each outer leaf with scissors.
Bring artichokes and water to cover to a boil in a Dutch oven; cover, reduce heat, and simmer 25 minutes. Drain; pat dry with paper towels.
Cut artichokes in half lengthwise. Remove choke using a small spoon or melon baller. Snap off and discard tough ends of asparagus.
Stir together olive oil and next 3 ingredients. Brush cut sides of artichoke halves with one-third of olive oil mixture. Brush asparagus evenly with one-third of olive oil mixture, reserving remaining olive oil mixture for later use.
Grill artichokes and asparagus, covered with grill lid, over medium-high heat (350° to 400°). Grill artichokes, cut sides down, 10 minutes; turn and grill 5 more minutes. Grill asparagus 1 to 2 minutes; turn and grill 2 more minutes or until tender. Garnish, if desired. Drizzle with reserved olive oil mixture, if desired, and serve immediately.