Boil the okra in a shallow pan of water until soft (3-4 minutes).
Submerge the boiled okra in the bowl of ice water. Allow okra to cool for 1 minute.
Rub the olive oil onto a flat skillet and heat on high until very hot.
Toss the okra into skillet and let sizzle; spritz with lemon juice and a pinch of sea salt; check for blackening on the face-down side after about 2 minutes.
Once charred on one side, flip and blacken the other side.
Spritz with lemon and salt again on the unseasoned side. Enjoy!