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1
Preheat barbecue or grill.
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2
Cut off the pointy tops and tips of the jumbo artichokes by about 1 1/2 inches.
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3
In a food processor, combine the garlic, salt, pepper, chopped lemons, oregano leaves and 1 cup extra-virgin olive oil until well mixed.
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4
Turn off the processor, add more extra-virgin olive oil, a pinch of chili flakes and almonds.
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5
Using your fingers, spread each artichoke apart until they are opened like flowers.
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6
Divide the oregano mixture among the artichokes, and stuff it down between the leaves.
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7
Drizzle 4 to 5 tablespoons olive oil over each artichoke and, and place the flowers up into the coals or on top of the grill.
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8
Cook, turning occasionally, for 1 hour.
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9
The outer base will char and become inedible, but the insides will be fully cooked and amazing.
