Use a serrated knife to cut artichokes into quarters.
Cut sharp tips of leaves off and discard.
Scoop out the prickly center of artichoke and discard. Rub cut side of artichoke with lemon half to ensure no yellowing.
In a large stock pot filled with very cold water, place artichokes.
In stock pot, add peppercorns and the garlic cloves.
Squeeze juice from lemon into the pot as well and add leftover lemon skin to water.
Bring pot to a boil and then simmer for 22-25 minutes. Leaves should be easy to pull from the head and artichoke bottoms are tender.
Remove from pot and drain.
Drizzle artichokes with olive oil, kosher salt and pepper.
On a grill with high heat, place artichokes and cook until grill marks appear. About 3 minutes. Flip and do the same on other side.
Remove and serve with garlic lemon butter.