Bring a pot of water big enough to hold your artichokes to a boil.
While water is heating up, prepare artichokes by clipping the pointy ends of each leaf and chopping each artichoke in half.
Season water with garlic salt to taste, I usually use a few tablespoons in a pasta pot full of water.
Place halved artichokes in the seasoned water and boil for 20 minutes.
Remove artichokes from water and let drain and cool off for a few minutes.
Using a spoon, remove the centers from each artichoke half. Get all the purple leaves and silky hairs out.
Brush olive oil all over each artichoke, then sprinkle it with garlic salt all over. I like to hold the artichoke upright and let the garlic salt fall into all the crevices between the leaves.
Place on the grill for 15 minutes, flipping them about halfway through.
Enjoy with the pesto and chipotle dipping sauces.