Artichokes should be quartered and choke removed, then soaked in a large bowl of acidulated water. Drain artichokes and discard water. Place olive oil, vinegar, wine, garlic and water in a large saute pan, place on the side burner of the grill and bring to a simmer. Add the artichokes, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides. Garnish with chopped parsley.
