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1
Using a sharp knife, cut off and discard the top third of each artichoke.
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2
Then cut off the stems flush with the bottoms and discard.
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3
Using kitchen shears, cut the spiny tips off the artichoke leaves and rub all the cut edges with lemon.
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4
Using a grapefruit spoon or melon baller, scrape out the purplish inside leaves and choke (fibrous part) of each artichoke, creating a hollow cavity in the center.
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5
Squeeze lemon juice into this cavity.
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6
Generously brush the artichokes inside and out with some of the olive oil and season with salt and pepper.
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7
Set up the grill for direct grilling and preheat to medium.
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8
When ready to cook, place the artichokes on the grill, stem side up, and grill until the cut side is nicely browned, about 30 minutes.
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9
If the artichokes start to burn, move them to a cooler section of the grill, if possible.
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10
Invert the artichokes, move them to a cooler part of the grill, and generously brush them inside and out with more olive oil (really slop it in), and place about 1/2 teaspoon chopped garlic and 1 teaspoon chopped parsley in the cavity of each.
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11
Season again with salt and pepper.
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12
Move the artichokes back over the heat, cover the grill, and continue grilling them, basting with oil every 10 to 15 minutes, until very tender, 30 to 45 minutes longer, 1 to 1 1/4 hours in all.
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13
If the artichokes start to burn, move them to a cooler part of the grill.
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14
When fully cooked, the leaves of the artichoke should pull off easily.
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15
Drizzle with any remaining oil and serve at once, providing empty bowls for the leaves and finger bowls and napkins.
