Prep a large bowl with cold water and squeeze the juice of one lemon into the water. Set aside.
Prepare the artichokes by cutting off the tips/thorns, peeling the stem, slicing the stem, and slicing off the top 1/3 of the artichoke. (see visual)
Slice in half and toss the halves into the bowl of lemon water.
Repeat for the remaining artichokes.
Next, bring a large pot of salted water to a boil.
Add the raw artichokes and boil for 15 minutes or until the flesh is easily pierced with a knife.
Drain and allow to cool until you can handle them with your hands.
Spoon out and discard the furry "choke" from the inside of the artichoke, taking care not to disrupt the heart of the artichoke.
Next, preheat a grill pan to medium-high heat. Brush the pan and the artichokes with olive oil, and sear the artichokes for about 10 minutes, or until nicely charred. No need to flip the artichokes.
Meanwhile prepare the dressing. In a mixing bowl, soak the sumac with 2 teaspoons of warm water for about 5 minutes, or until plumped.
To this, add the remaining ingredients- garlic, mint, lemon juice, red wine vinegar, honey, and olive oil.
Whisk to combine and add salt, to taste.
When artichokes have finished, drizzle with the dressing, allowing it to puddle in the center of each artichoke.
Garnish with chopped parsley, if desired.