Bring a large pot of salted water to boil. (The amount of salt depends on the basting sauce you use, and any dipping sauce you provide. Use your judgment.)

Using a sharp serrated knife on a sturdy surface, cut off top 1 1/2 - 2 inches of each artichoke. Peel a layer from the stems using a vegetable peeler.

​Drop artichokes in the boiling water, lower heat to medium-high, and cook until tender when pierced with a fork where the stem meets the leaves. Remove from boiling water and drain until cool enough to handle.

Meanwhile, bring an outdoor grill to medium high heat.

​Slice the artichokes in half lengthwise and carefully scoop out and discard the fuzzy center, or "choke".

​Brush the artichoke halves with olive oil and grill, turning occasionally, until charred in spots. Serve at once with your favorite dipping sauce. We're partial to a lemony aioli with extra garlic