Grilled Artichoke’s

Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Place artichoke in lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.) HOWEVER..MAKE SURE YOU COOL THEM IN THE FRIDGE BEFORE ATTEMPTING TO REMOVE CENTER!!! Once the artichokes are cooled, Using small knife, cut out choke and prickly small leaves. Whisk oil, 1/3 cup lemon juice, minced garlic and chopped parsley in small bowl. Season dressing to taste with salt and pepper. Put cleaned chilled artichokes in a bag with dressing and let them marinate for at least an hour. Prepare barbecue (medium-high heat). Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.