1 ½ sticks (12 Tablespoons) Unsalted Danish Creamery Butter, plus more for serving
½ cup finely grated parmesan
freshly ground black pepper
Cut 2 lemons in half and use for artichoke prep. Trim thorns off of artichoke leaf tips. With a serrated knife, slice off 1 inch from the top of the artichoke. Pull off leaves near the base and slice off the dead end of the stem. Cut artichoke in half and squeeze lemon juice over the cut surfaces. Scoop out and discard the hairy choke, then squeeze more lemon juice over the surface. Repeat with remaining artichokes.
Fill a large pot with 2 inches of water and place a steamer basket inside (pour out some water if it touches the bottom of the basket). Cover the pot and bring to a gentle simmer. Add artichokes, cover pot and steam until heart is tender when pierced with a knife and a leaf easily pulls off, about 25 minutes. Transfer to a sheet pan.
Meanwhile, make the butter sauce. Heat butter in a small saucepan over low heat. When butter has melted, stir in finely grated zest of the remaining lemon and 2 teaspoons of lemon juice; season with salt and pepper. Add parmesan, whisking until melted. Brush butter mixture all over steamed artichokes and sprinkle with salt and pepper. Keep the remaining butter sauce warm.
Preheat grill to medium-high heat. Place artichokes cut-side down on grill and cook until lightly charred, about 5 minutes. Flip and continue to cook until charred on second side, 5 minutes more. Serve with leftover parmesan butter sauce.