- Bring a large pot of water to a boil.
- Cut the tips off the leaves with kitchen scissors to remove the thorny tips.
- Slice ¾ inch off the top of each artichoke (not the stem end).
- Pull off any small leaves at the base of each artichoke and discard them.
- Remove the excess portion of each stem. You want to cut about an inch off the top of each one.
- Rinse the artichokes under cold water. Be sure to clean under the leaves.
- Generously salt the water in the pot once boiling, then add the artichokes to the boiling water.
- Reduce the water to a simmer, cover the pot, and cook the artichokes for 25-30 minutes or until the outer leaves are tender and easy to remove.
- As the artichokes simmer, make the sauce. To start, heat the olive oil in a small saucepan over medium heat.
- Add the garlic and sauté for 30 seconds or until softened and fragrant.
- Slowly pour in the wine as you stir. Bring to a simmer, decrease the heat, and reduce the wine by about half.
- Reduce the heat, then whisk in the butter, lemon juice, black pepper, and salt.
- Remove from the heat and stir in the currants. Set the sauce aside.
- Remove the artichokes from the pot with tongs and place cut-side down on paper towels to drain.
- Cut the artichokes in half lengthwise and remove the choke with a spoon or melon baller.
- Preheat your Z-Grill (preferably with branded applewood pellets) or other wood pellet grill to 350 degrees Fahrenheit.
- Stir the oil, lemon juice, salt, and black pepper in a bowl.
- Brush the artichokes with this mixture, then transfer the halves to the grates. Place them cut-side down.
- Close the lid and smoke for 10 minutes.
- Uncover, flip the artichokes, and grill for 5 more minutes.
- Remove the artichokes from the grill, plate, drizzle with the sauce, and serve. Serve any remaining sauce on the side.