For The Artichoke Globes For The Dip

1. In a small bowl whisk all of the dip ingredients except the herbs. Cover, then store in the fridge overnight.
2. Bring a large pot of water to the boil (fill 2/3rds)
3. Cut off the very tip of the artichoke stem then slice off the tough outer skin of the stem. Starting at the bottom of the artichoke, snip off the thorny tip of each leaf working your way up the stem, where the leaves can't be separated. Rub lemon juice on each freshly cut part.
4. Lay the artichoke on its side and slice it in half, starting from the stem. Lay each half cut-side down and slice off 3/4 of an inch from the top, to  remove the last lot of tips.
5. Drop the artichoke halves into the boiling water. Cover and cook for 20 minutes, then transfer the artichoke halves, cut side down, to a bowl to cool for 15-20 minutes. Then use a teaspoon to carefully scoop out the chokes.
6. Heat the grill to medium-high. Brush artichokes with plenty of olive oil on both sides and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first.
7. Sprinkle freshly-cut herbs on top of the dip right before serving the artichokes (warm or at room temperature).