Prepare and cook as usual (see Basic Artichoke Recipe) (can be done a couple of days ahead. Keep cooked chokes in the fridge.) When cool enough to handle, cut each in half lengthwise and scrape out the fuzzy center (the choke). In a bowl combine 1 clove garlic (or more), 1 tablespoon lemon juice, ½ teaspoon salt and pepper and olive oil. Brush artichokes with garlic mixture and set, cut side down on a grill over medium heat. Grill, turning once, until lightly browned, 5-6 minutes or until warm.
