Trim the artichokes by cutting off the top third of each and removing tough outer leaves. Halve them lengthwise and scoop out the fuzzy choke. Rub the cut edges with the halved lemon to prevent browning.

Fill a large pot with water, squeezing in the juice of the quartered lemon and adding the halves to the pot. Bring to a gentle simmer and add the artichokes. Let them cook for about 15-20 minutes, or until tender but still firm.

Preheat your grill over medium heat. Remove the artichokes from the water, allow to drain, then lightly drizzle with olive oil and sprinkle with salt and pepper. Place them cut-side down on the grill for about 5-7 minutes.

Combine wild garlic leaves, flat-leaf parsley, olive oil, lemon juice, and capers in a food processor. Blitz until well combined and adjust salt if necessary.

Place the grilled artichokes on a serving platter, tear or slice the mozzarella over the top, drizzle with wild garlic salsa verde, and finish with extra lemon wedges.