Boil artichokes for ten minutes. If the heart gets too soft you boiled it too long.
Remove from boiling water and shock in an ice bath for a few seconds.
Notice the hairy section? Not edible.
Dig out all the hairs with a spoon.
Drizzle olive oil on artichokes liberally, but do not drench.
Add sea salt and pepper to taste.
Grill till slightly charred in the center then turn over for a few minutes. Then you're ready. Goes together very well with tiger sauce for dipping. See that recipe here too.