One by one, grip the artichokes by the stalk and strike against the work surface to open them up without breaking off the leaves. Then cut off the stalks, wash in cold water and drain.
Arrange a layer of artichokes in a large bowl. Season well and sprinkle generously with vinegar, then add a little lemon juice and a trickle of oil. Repeat the process until all the artichokes have been placed in the marinade. Stir occasionally with a long wooden spoon. Leave to marinate for 8 hours. Burn olive and holm-oak wood and when the logs have turned to red-hot coals, place a rack over them and grill the artichokes, basting occasionally with the marinade mixture.
Serve very hot, two to a plate, sitting with the leaves pointing upwards.