Infuse the Olive Oil:

• In a small bowl, combine olive oil, smashed garlic cloves, and chopped parsley.

• Microwave for 45–60 seconds until warm (not hot). Set aside to infuse.

Prepare the Artichokes:

• Cut a lemon in half and keep one half nearby to rub on cut surfaces to prevent browning.

• Trim about 1/2 inch off the stem and peel the tough outer layer.

• Remove small leaves near the base.

• Cut off the top 1 inch of the artichoke and snip the pointy tips of the remaining leaves.

• Slice the artichoke in half lengthwise and rub all cut surfaces with lemon.

• Scoop out the fuzzy choke and any small purple leaves from the center.

Steam the Artichokes:

• Stovetop Method:

  • Fill a large pot with 2–3 cups of water and bring to a simmer.

  • Place a steamer basket in the pot and add the artichoke halves, cut side down.

  • Cover and steam for 35–40 minutes until tender.

• Pressure Cooker Method:

  • Add 1 cup of water and a trivet to the pressure cooker.

  • Place artichoke halves on the trivet, cut side down.

  • Seal the lid and cook on high pressure for 6 minutes.

  • Quick release the pressure and carefully remove the lid.

Grill the Artichokes:

• Preheat the grill to medium-high heat.

• Brush the cut sides of the steamed artichokes with the infused olive oil.

• Place them cut side down on the grill and cook for 3–5 minutes until charred with grill marks.

• Remove from the grill and sprinkle with sea salt.

Prepare the Dipping Sauce:

• In a small bowl, mix together mayonnaise, yogurt, balsamic vinegar, and Dijon mustard until smooth.

• Refrigerate until ready to serve.

Serve:

• Arrange grilled artichokes on a platter and serve with the creamy balsamic dipping sauce on the side.