Place a large pot on the stove with just enough water to just come up to a steamer basket placed inside. To the water add the optional lemon slices, garlic cloves and bay leaves. Bring to a simmer.

Prep the artichokes: With a sharp knife, trim off the sharp tips and remove any small, tough outer leaves. Trim the stems. Using a spoon, scoop out the thin hairs nearest the heart.

Place the artichokes in the steamer basket, cut sides down, layering if necessary. Bring the water to a boil, cover and simmer on low heat for 25-45 minutes, depending on size. Steam until just tender. To test, just pull off a leaf; it should pull off with a gentle tug. Let cool. (At this point, you could refrigerate for up to 3 days before grilling.)

While the artichokes are steaming, make the salsa verde. Place everything in a small bowl and mix well.

Preheat the grill to medium, and grease the grates well.

Lightly brush the artichokes with olive oil and sprinkle with salt and pepper. Place the artichokes open-side down on the grates, cover, and grill until good grill marks appear and they are heated through. Flip and grill 2 minutes, before placing on a platter, open side up.

Spoon the salsa verde over the artichokes and nestle some into the heart area- you won't need all. Serve the artichokes with the remaining salsa verde on the side with slices of lemon or lemon wedges.