Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture magazine
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