Grilled Long Stem Artichokes

Fill a large pot 3/4 full of water, add 2 tablespoons salt and bring to a boil.  While the water is heating, prepare the artichoke.  Cut the end off the the stem, about 1/2 inch off.  Then cut the stem so the artichoke will fit in your pot.  Leave as much stem on the artichoke as you can.  Peel the stem portion you cut off, rub with lemon juice and set aside.  Peel the stem of the artichoke that is still attached, rub with lemon juice.  Cut the top 1/4 off the the artichoke.  Cut 1/4 off of all of the leaves.  Rub the entire artichoke with lemon juice.  Now, put the cut lemon slices you have used into the boiling water.  Put the artichoke(s) and stems in the boiling water, cover, reduce heat slightly and cook for 20-30 minutes or until the heart of the artichoke is tender.  Remove the artichoke(s) from the water and place in a colander upside down to cool.  When cool enough to handle, cut the artichoke in half.  Carefully with a spoon scoop our the fuzzy choke.  Place the cooked artichokes and stems in a zip top bag.  Drizzle with approximately 1/2 cup of olive olive and 2 tablespoons of vinegar, add one minced garlic clove.  Leave in olive oil mixture for 30 - 60 minutes.  Remove when the grill has reached 400 degrees, grill on both sides watching carefully until the artichoke has a slight char on both sides.  Remove, sprinkle with additional salt, if desired.  Serve.   

Here is how I made my dipping sauce:

I mixed together equal parts of mayonnaise and sour cream (1/2 cup of each), 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves, squeeze of 1/2 of lemon and salt and pepper.