Cook artichokes by steaming or boiling until just done and cool. Cut each artichoke in half lengthwise and scrape out the fuzzy "choke" center and remove any prickly purple-tipped leaves.

Place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.

In a small bowl mix together lemon juice, garlic, salt and freshly ground pepper, and slowly whisk in olive oil. Brush the artichokes with the mixture during the last couple minutes of grilling and serve hot or at room temperature.

With the leftover lemon juice mixture, I just added a teaspoon or two to a tablespoon of organic mayonnaise for my dipping sauce. Delish!