Combine all ingredients for the gochujang aioli in a bowl and whisk to combine. Place in the refrigerator while you cook the artichokes.
Bring a large pot of water to a boil. Salt generously.
While the water comes to a boil, prepare all the artichokes:Rinse the artichokes under cold running water. Remove loose leaves at the bottom of the artichoke, then use a sharp knife to cut 1 inch off the top and the bottom inch of the stem. Peel the tough outer layer of the stem with a paring knife or a veggie peeler. Use kitchen shears to trim the pointy tips of the leaves. Slice the artichoke in half lengthwise. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke. Take half of a lemon and lightly squeeze and rub on the cut parts of the artichokes to keep from browning.
Place the artichokes in the boiling water, cover, and simmer for 15-20 minutes.
Drain then place the artichokes cut side down on a kitchen towel to dry.
Preheat the grill to medium high heat, and combine olive oil, lemon juice, and salt and pepper in a small bowl.
Brush the artichokes all over with the olive oil mixture.
Place the artichokes cut side down on the grill. Cover and grill for 8-10 minutes until charred with grill marks.