Hmm, a two year old thread bumped?
OK, I have an update.
Last year, I went on a long trip around Europe. When I was deep in southern Italy, there were some street vendors grilling porchetta, lamb, or seafood. Almost invariably, they offered "carciofi all brace" on the side. It's apparently one of the oldest ways to cook artichokes that goes back to Roman times. They just put some salt & oil on them and threw them whole right into the smoldering coals for about 20-30 minutes. It was completely black and looked totally charred--but that was only the tough outer leaves you don't eat anyway. Inside, it was tender and really good with a smoky flavor.
Closest thing I found to a recipe in English on the internet: