On a spring evening in May, grilled artichokes are divine. Cut in half, scoop out the choke, chop off the top third and trim any stems that are prickly. Peel the outer part of the the stem and pull off any loose leaves. Thoroughly clean (home grown artichokes attract aphids and ants like crazy). If desired, dip in lemon water to keep from browning. Steam for 15 minutes or until the stem is easily pierced with a fork. Brush with garlic infused olive oil and sprinkle a little salt. Grill on the barbecue for 10 minutes or so on the lowest setting. Magnificent! The grilling gives the artichokes a smokey undertone that blends well with the nutty flavor. In my book garlic takes any vegetable to a higher plane. I sprinkled my artichoke heart with a little Parmesan (absolutely verboten to my husband the cheese Nazi). I have to admit its great even without the cheese.