Rinse artichokes under running water.
Slice artichoke tops off, trim tip of leaves and stem.
Rub freshly cut ends of artichoke with Lemon juice (optional).
In a large stockpot add 2 to 3 inches of water and place in a steamer basket. Place artichokes in the basket. Bring water to a boil, then simmer with lid on the stockpot. Steam for about 20 minutes or until the leaves can be removed easily and the bottom pieces easily.
Remove from pan and cool.
Cut artichokes in half lengthwise and with a spoon scoop out the choke (fuzzy purple center).
In a small bowl whisk together balsamic vinegar, soy sauce, water, olive oil, and minced garlic. Place in a ziploc large plastic bag with the sliced artichokes.
Marinade for a minimum of 2 hours. I usually marinade overnight.
To grill turn gas grill on medium heat. Lightly grease griddle grates. Place cut side on grates and cook for 5 to 7 minutes. Turn over and cook for another 3 to 4 minutes. Add remaining marinade in the center of each artichoke.
