Squeeze the juice from 1/2 of the lemon into bowl of water.

Clean and trim the baby artichokes by snapping off the dark-green outer leaves of the artichoke until only the pale, tender inner leaves remain. Trim about 1/4 inch off of the top of the artichoke, removing any sharp tips. Trim the end of the artichoke and then slice it in half. Drop the prepped artichoke in the lemon water and repeat the process for the remaining baby artichokes.

Bring a large pot of water to boil. Add the artichokes and boil until just tender, about 6 minutes. Drain them from the water and pat dry.

Prepare your indoor or outdoor grill over medium heat. Mix the oil, garlic, juice of 1 lemon and thyme in small bowl. Brush the artichokes with the mixture and transfer to the grill. Grill until tender and charred in spots, about 3-4 minutes per side. Transfer to large bowl and season with salt and pepper. Transfer artichokes to platter. Pour the remaining oil mixture into small bowl and serve alongside for dipping