Cut off the pointy tops and tips of the jumbo artichokes by about 1 1/2 inches. In a food processor
, combine the garlic, salt, pepper, chopped lemons, oregano leaves and 1 cup extra-virgin olive oil
until well mixed. Turn off the processor, add more extra-virgin olive oil, a pinch of chili flakes and almonds.
Using your fingers, spread each artichoke apart until they are opened like flowers. Divide the oregano
mixture among the artichokes
, and stuff it down between the leaves. Drizzle
4 to 5 tablespoons olive oil over each artichoke and, and place the flowers up into the coals or on top of the grill. Cook, turning occasionally, for 1 hour. The outer base will char
and become inedible, but the insides will be fully cooked and amazing.