Cook your artichokes, this isn’t as bad as you think!  Watch the video to get the idea of how to trim and prepare them, but leave at least ½ inch of stem.  I prepped mine in a similar fashion but I left the stem and cut them in half. I took a reader suggestion and stuffed garlic cloves randomly throughout the leaves.    Then, instead of boiling/steaming them, I used my instant pot.  You can do it, either way, you just need to get them tender before they go on the grill. For the instant pot, I added 1 cup of water and stuck them in a steamer basket.  I set the instant pot to cook on high pressure for 20 minutes, I let them naturally release for 10 minutes then quick released the rest of the pressure.  (I’ve never been able to let my instant pot natural release the full way, ever.) 

While your artichokes are cooking, preheat the grill to 550F. Once your artichokes are cooked remove them from the pot or instant pot.  Scoop out the fuzz (the middle inedible portion).  Mix together teriyaki sauce and coconut oil then brush the mix over the inside surface (the flat side) of the artichoke halves.  Place on the grill for 3-5 minutes until you get crispy tips and nice grill marks. 

While your artichokes are grilling combine all the ingredients for the sauce.

To be fancy you can serve the sauce inside the center of the artichokes but as you peel leaves off they will fall apart, which I didn’t mind but you may so you can do it on the side if you want!