ARTICHOKES
TO STEAM: Place steamer basket in large pot and add enough water so it comes to just below basket. Squeeze in juice of 1/lemon. Bring water to a boil, place artichokes in basket and steam, covered, until tender, 30 to 45 min.; add peeled stems during last 15 min. of cooking. TO ROAST: Prep artichokes, then halve vertically. Cut out fuzzy centers and purple leaves. Place on rimmed baking sheet, drizzle lemon juice and olive oil over cut sides and season with salt and pepper. Flip and roast, cut sides down, at 425°F until golden brown and tender, 35 to 40 min. TO GRILL: Prep artichokes, then halve vertically. Cut out fuzzy centers and purple leaves. Steam 12 min. Let cool. Heat grill to medium. Brush with olive oil, season with salt…