Squeeze some lemon juice in a bowl.
Cut artichoke in half and toss in lemon juice.
Coat in grape seed oil and season with salt and pepper.
Place on a sheet tray cut side down and cook until golden brown and leaves pull out easily.
Remove from oven.
Remove the outside tough leaves.
Use scissors and cut in a v (the shape of the artichoke) to remove remaining prickly bits near the top.