Fill a large bowl with cold water and squeeze in the juice of one lemon, dropping the halves into the water.

Trim the artichokes by cutting off the top third, removing tough outer leaves, and trimming the stem to 3cm. Cut each artichoke in half lengthwise and use a spoon to remove the fuzzy choke. Immediately place prepared artichokes in the lemon water to prevent browning.

Bring a large pot of salted water to the boil. Add the artichokes and simmer for 12-15 minutes until just tender when pierced with a knife. Drain well and pat dry with kitchen paper.

While artichokes cook, prepare the salsa verde by combining parsley, capers, anchovies, garlic, red wine vinegar, and Dijon mustard in a food processor. Pulse until roughly chopped, then slowly drizzle in the 100ml olive oil while processing until a loose sauce forms. Season with salt and red pepper flakes to taste.

Preheat your barbecue or grill to medium-high heat, approximately 200°C.

Brush the cut sides of the artichokes generously with 4 tablespoons olive oil and season with salt and pepper.

Place artichokes cut-side down on the grill and cook for 5-6 minutes until charred grill marks appear. Flip and grill for another 4-5 minutes until tender throughout and slightly crispy on the edges.

Transfer grilled artichokes to a serving platter, squeeze remaining lemon halves over the top, and drizzle generously with salsa verde. Serve immediately with extra salsa verde on the side.