Bring a large pot of water to a boil. Add salt and lemon juice.
Using scissors, cut off tips of large artichoke leaves. Trim and lightly peel tough layers of stem. Cut artichoke in half through stem. Cut off top third of artichoke; with teaspoon, remove and discard fuzzy centre (the “choke”). Cut each piece lengthwise into quarters.
Place artichokes in boiling water, reducing heat to medium. Cook until fork tender but still firm, 10 to 12 minutes.
Using a slotted spoon, drain well and remove to a paper towel-lined baking sheet. Pat dry; discard paper towel.
Brush artichokes all over with melted butter, getting between leaves and all over hearts.
Bacon Breadcrumbs: In a small bowl, stir together breadcrumbs, cheese, bacon, parsley, salt and pepper.
Lemon Aioli: In a blender or food processor, add egg, Dijon mustard, lemon zest and juice, and garlic. Blend until smooth. Keeping motor on, at medium speed, slowly drizzle in olive oil until incorporated. Continue blending until aioli has emulsified and is thick and creamy, about 60 to 90 seconds. Add salt to taste, blending to combine.
Preheat Vida by PADERNO Wi-fi Connected Smart Pellet Grill to 425°F.
Transfer buttered artichoke quarters to the grill, cut side down. Grill, turning once to grill other cut side, 6 to 10 minutes,.
Turn artichokes, rounded side down. Fill each artichoke heart, or cavity, with a large spoonful Bacon Breadcrumbs.
Close lid and grill until breadcrumbs are golden brown, 3 to 5 minutes.
Remove artichokes to a platter; drizzle with, or serve alongside, Lemon Aioli.
