Another solid, simple, brilliant recipe from Giorgio Barchiesi, aka Giorgione. Slice the prickly tops off the artichokes. Cut off all but 2 to 3 inches of the stem. Carefully shave off the fibrous outer layer of the stem with a very sharp paring knife, leaving the tender inner portion of the stem intact. Slice each artichoke length-wise down the middle, all the way through the stem. Do not remove any of the outer leaves, as they will protect the heart of the choke during grilling. Rinse and let dry. When your coals are ready, grill for 15 minutes with the leaf side facing down. When the leaves are black and crunchy, turn the artichokes and grill the inside no more than 5 minutes (do not let this side blacken too much; see my pic). When done, brush the artichokes with a good melted butter & herby salt (and pepper if you like). I melted beurre d’Isigny with pinches of herb-infused aromatic salt from Cervia. Enjoy getting to the hearts of your chokes.