Peel tough outer leaves of medium-size artichokes.
Cut off tops and spread leaves until choke is like a half-opened flower.
Rub chokes with olive oil and salt and put them face down on a grill over hot coals for 7-8 minutes.
Turn right side up, pour olive oil and a little vinegar down between the leaves, sprinkle with salt, and cook until tender (another 5 minutes or so).
Very messy but very good.