Bring a stock pot full of salted water and the juice of 1 lemon to a boil.
Trim the stems off of the artichoke, flush with the base. With a serrated knife, trim about 1/2-3/4" from the top of the artichoke and split them in half lengthwise.
Using a spoon, scrape out the "choke". That's the fuzzy part at the heart as well as some of the spiky leaves. Rub all of the exposed areas with a half of a lemon to prevent browning.
Boil the artichokes, covered for about 20-25 minutes until the heart is tender. Remove from the liquid and allow them to dry. Meanwhile, turn your grill on to medium high.
Brush both sides of the artichokes with a bit of olive oil and season them well with salt and freshly ground black pepper. Grill them just until they are warm in the middle and slightly chared.
Serve the grilled artichokes sprinkled liberally with the chopped herbs, a drizzle of extra virgin olive oil and the juice of half a lemon.
You can boil the artichokes well ahead of time. In this case, allow them to cool in the cooking liquid and grill them just before serving.
If you have an instantpot, use 1 C water and the lemon juice and set the artichoke halves on the steaming rack. Cook on manual 7 minutes and quick release the pressure. Other than that the recipe stays the same.