- 4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
- 1/4 cup salt, plus 1 teaspoon
- 2 lemons, cut in 1/2
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon chopped garlic
- 1 tablespoon chopped parsley leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces herbed goat cheese, crumbled
- Grilled Lemon Mayonnaise 
Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil. Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.
Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke.
In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.
Preheat the grill to medium-high.
Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes. Place on a platter and top with the crumbled cheese. Drizzle with the grilled lemon mayonnaise and serve additional mayonnaise on the side for dipping.