Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke, using a serrated knife. Remove any loose bottom leaves. Trim one-forth off top from each outer leaf, using kitchen shears.
Steamed – Combine lemon, parsley sprigs, garlic cloves, salt, and 2-1/2 cups water in large Dutch oven. Place a steamer basket in Dutch oven. Arrange artichokes in steamer basket. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until stem end is easily pierced with a long wooden pick. Remove artichokes from Dutch oven. Carefully pull open center leaves of artichokes. Remove and discard choke using a long spoon. Serve with Dipping Sauce.
Grilled – Preheat grill to 350 to 400 degrees. Steam artichokes first, then carefully cut artichokes in half lengthwise; remove and discard choke. Liberally brush cut sides of artichokes with olive oil, and sprinkle with desired amount of salt and pepper. Grill artichokes, covered with grill lid, for 5 minutes each side. Serve with Dipping Sauce.