Combine all ingredients for aioli together in a bowl. Cover and refrigerate until ready to use.

Squeeze the juice of one lemon into a large bowl of water.

Rinse artichokes thoroughly.

To trim an artichoke: cut the stem leaving only an inch. Use a knife to cut the top one inch of the artichoke. Use scissors to cut any remaining sharp tips. Cut the artichoke half. Remove the choke and inner leaves. Place artichoke in lemon water to help keep the artichoke from oxidizing. Repeat with remaining artichokes.

Bring a large pot of water to boil. Add prepared artichokes to boiling water, cover and cook for 10 - 12 minutes or until tender. Use a slotted spoon to transfer them to a baking sheet.

Heat oven to broil setting.

Drizzle artichokes with olive oil and sprinkle with salt and pepper. Broil for 5 - 10 minutes or until the tips of the inner leaves start to brown.

Transfer to a serving plater serve with malt vinegar aioli for dipping.