Here it is:
6 small to medium Artichokes
3 Cloves of garlic-minced
3 tbs of dry White wine
Juice of 3 lemons
1/2 cup chopped flat leaves parsley
1 cup extra virgin olive oil
Salt and pepper to taste
1 oz Parmigiano-Reggiano cheese
3 tbs chopped chives
Remove all outer tough leaves from the artichokes. Cut the artichokes lengthwise the in a half and remove the purple inner leaves, and then soak them in a mixture of water and 3 tbs of lemon juice (this prevent discoloration).
Mix the remaining lemon juice, garlic, wine, parsley, ¾ cup of olive oil, and chives and set aside. Heat the grill for direct grilling to medium-high heat. Drain the artichoke and pour the marinade over it (this could be done several hours in advance).
Oil the grill grates very well and pour the remaining oil over the chokes. Place the chokes on the grill a slight angle and grill for 3-4 minutes, and then rotate them at 60-degree angle, this gives a nice grill marks. Baste the chokes with the marinade through out the cooking time. Keep the chokes on their flat side until almost tender, the timing here depends on how small or large the chokes are. The smaller the chokes the better they are in this case. Turn the chokes over on the backside and baste them with the marinade. Make sure the marinade goes deep between the leaves. Once the choke are fully cooked and tender (the leaves will pull out easily and the hearts will be soft), place them in a serving dish, warm up any remaining marinade and pour on top of the chokes. Top the chokes with Parmesan cheese, parsley and chives, serve warm.