In 12-quart stockpot over high heat on Wolf rangetop, bring 4 quarts salted water to a boil. Trim artichoke stems to within 1 inch of base. Cut off thorny leaf tips and cut each into quarters. Sprinkle lemon on each cut side to prevent oxidation. Place lemons and artichokes in boiling water. Cook 15 minutes or just until artichokes are tender in the base. Remove artichokes from boiling water and cool slightly. When cool enough to handle, scoop out the center with a spoon.
Meanwhile, preheat Wolf charbroiler for 15 minutes. Drizzle olive oil over the prepared artichoke quarters. Season with salt and pepper. Place on the charbroiler and brown for 5 to 8 minutes, or until they become lightly charred, turning once.