Combine the lemon juice, 2 tablespoons of olive oil, the all purpose flour and water in a large pot. Whisk those together to dissolve the flour.

Meanwhile prepare the artichokes by trimming the bottom of the stem and cutting an inch off of the top. With a vegetable peeler, peel the tough outer layer away from the stem exposing the flesh underneath. Feel free to remove any of the tiny leaves at the base of the artichoke. Next grab a pair of kitchen shears and snip off the sharp points on the remaining artichoke leaves.

Place the prepped artichokes on a cutting board, stem side facing up, and cut in half. Submerge the artichoke hearts into the pot, cover and bring to a boil. Cook for about 20 to 25 minutes or until they can be easily pierced by a knife.

Remove the cooked artichoke halves and place them cut side up on a cutting board until safe to handle. Once they have cooled, preheat your grill to 400 degrees.

Remove the “choke” or that fuzzy, prickly center by using a spoon and scraping it away from the artichoke heart and discard.

Brush the artichoke halves with the remaining olive oil and sprinkle with the seasoning salt.

Place the artichokes halves, cut side down, on the preheated grill for 3 minutes. Rotate and cook for another 3 minutes until the artichokes are heated through.

Remove from the grill, let cool slightly {about 10 minutes} and serve with your favorite dip in the center of each artichoke halve.