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Trim the very tip of your stem and peel the tough outer layer from the stem and take the really tough outer layer of lower leaves off the artichokes
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Rub the cut parts with lemon and place in a pan with about 2" of boiling water, throw the rest of the lemon in and a couple pinches of salt
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Steam the Artichokes until you can pull an inner leaf out without too much tugging - remove and run under cold water
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Drain well and cut into quarters and dig out the center thistle with a spoon
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While your artichokes are steaming, combine the rest of the ingredients in a bowl and mix well. You may need to add a tad more or less olive oil, you want the mixture to stick together slightly
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Once you've removed the chokes from the artichokes - start stuffing the mixture between the leaves and in the hollow "middle" where the choke was
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Place on a double sheet of heavy duty aluminum foil and put on a hot grill, leave until cheese is melty and remove
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Cool and eat - can be served at room temperature as an antipasti or warm or hot as a side dish.