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1
Slice the tops off the artichokes, pull off the small leaves, trim the stems and snip off the thorny tips.
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2
In a large pot, bring 2 inches of water to a boil.
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3
Add 1 tablespoon kosher salt, the juice of 1 lemon and the artichokes.
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4
Cover and steam until the artichoke bottoms pierce easily, 20 to 40 minutes, depending on size.
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5
Drain the artichokes.
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6
When cool enough to handle, cut each artichoke in half lengthwise.
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7
Scrape out and discard the fuzzy center.
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8
Preheat a grill to medium direct heat.
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9
Brush the artichokes with the oil, season with salt and pepper and grill, cut-side down, until lightly charred, 6 to 8 minutes.
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10
Flip and grill briefly to heat through.
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11
Arrange the artichokes on a platter, drizzle with some of the Green Goddess Dressing and garnish with lemon wedges.
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12
Combine the mayonnaise, creme fraiche, parsley, chervil, tarragon, chives, garlic, anchovy fillets and lemon juice in a food processor and process until smooth.
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13
Season with salt and pepper.
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14
Add a teaspoon of honey, or to taste.
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15
With the machine running, drizzle in just enough oil to thicken slightly.
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16
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
