For the artichokes

• 2 lemons and halved Kosher salt
• 4 medium to large artichokes (preferably globe)

For the shrimp butter

• 2 sticks (1 cup) unsalted butter
• 4 ounces shrimp shells and/or heads (from about 1 pound shrimp)
• 4 garlic cloves, smashed and peeled 
• 1 tablespoon drained capers
• 1 teaspoon crushed Calabrian chile
• ½ teaspoon Kosher salt, plus more as needed, 
• small handful of parsley, chopped
• Juice of ½ lemon
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon freshly ground black pepper

Prepare the artichokes

Bring a large pot of water to a boil. Squeeze the lemons (with the rinds) into the water and salt it heavily so it tastes like the sea. Meanwhile, trim the artichokes by lopping off the top third. Use scissors to snip off any sharp lead tips. Trim all but 2 inches of the stem, then peel the stem with a peeler or paring knife. Add the artichokes and a plate to weigh them down, then cover and cook at an aggressive simmer until you can easily pierce the stems with a small sharp knife, 30 to 40 minutes.

Stand the artichokes stem-side up on kitchen towels to drain. Let them cool to room temperature. At this point, you can stick them in the fridge overnight, if you like.

Make the butter

Put the butter and shrimp shells in a medium saucepan over medium heat. When the butter has melted, reduce the heat to medium-low and cook, stirring occasionally, for 8 minutes to extract the flavor from the shells. Reduce the heat to low, stir in the garlic and cook for 5 minutes to extract its flavor.

Strain the mixture, discarding the solids and return it to the pan. Stir in the capers, Calabrian chile, salt, parsley and lemon juice and keep warm.

Cook

Prepare a grill to cook with high heat. Alternatively, set a grill pan over high heat.

Quarter the artichokes lengthwise through the stem. Scrape out the choke (the fuzzy, spiky part in the middle) with a small spoon. Brush the artichokes with olive oil and season lightly with salt and pepper. When the grill or pan is hot, add the artichokes and cook, turning once, until the cut sides are lightly charred, about 2 minutes per side. Transfer to a serving plate, spoon on the butter and serve.

Chef’s Note: I never buy peeled shrimp. First of all, shell-on shrimp are less expensive. Second, they come with a big bonus: Strip off those shells and you have a game changing, flavor-packed ingredient in your back pocket (or in your freezer, if you want to get literal). Same goes, by the way, for crab and lobster shells, even after they’re cooked! So start your own collection or ask your friendly fishmonger if any of their stash is for sale.