Remove all of the leaves and the stem from the artichoke, leaving only the heart. Place the artichoke heart in a pot and fill with water to cover. Add salt and the juice of one lemon. Crush the parsley stems and add them to the pot.
Bring the water to a simmer and slowly poach the artichoke heart for 10 - 15 mins until tender.
Slice the artichoke heart thinly, then press on the top of the slices to create small fan-shaped pieces. Grill the slices together on the barbecue, brushing with olive oil while grilling.
Once grilled, move the fans of grilled artichoke heart onto a plate, add salt, pepper, chopped parsley, a splash of lime juice and a spoon of XO Sauce™.
