Set up the barbecue. Light the coals, and when no more black smoke is emitted and the embers have turned grey/white, they are ready.

Meanwhile, in a medium size bowl, combine the parsley and garlic and season with salt and a generous grinding of black pepper. Drizzle in the olive oil and toss well to combine.

Prepare the artichokes, trim the stems to about about 1 1/2-inches. Remove any small leaves on the stem. Using a kitchen sheer, trim about 1-inch off the tips of the tough outer leaves surrounding the base - the bottom 2 layers.

Rinse the artichokes under cold running water, taking care to also rinse between the leaves. Bang them upside down a few times on a work surface so that the leaves spread more easily. Dry the artichokes with paper towels, then let drain for a moment upside down in a large bowl.

Spread apart the leaves of the artichoke so you can reach the center, then stuff it with about 2 tablespoons of the filling. Drizzle into the center over the top of the filling a little additional olive oil. Squeeze the artichokes closed to obtain their original form. Set aside in a bowl standing upright while you prepare the remaining artichokes.

Place the artichokes standing upright onto the hot embers and gently twist and turn to submerge them slightly. Roast the artichokes until the outer leaves are well charred, basically black, and the core is tender, about 30 minutes - turning them in their upright position occasionally.

Remove the artichokes from the embers and set aside until cool enough to handle. Using a paring knife, remove the burnt outer leaves and clean the base.

They are delicious as is, or, if you'd like, you can season them with an additional sprinkle of salt, pepper, and extra-virgin olive before serving them warm or room temperature.

Buon Appetito (Enjoy your meal) !