Optional: Trim and steam the artichokes in advance. If you have time, marinade them overnight & grill 10 minutes before serving.
Tri artichoke stems, remove the small tough leaves on the outside, trim the top of the artichoke and pointed tips on the leaves.
Put the artichokes cut-side-up in a covered pot fit with a vegetable steamer. Fill the bottom of the pot with water. add a splash of olive oil and squeeze 1/1 a lemon over the artichokes. Add the squeezed lemon half to the pot. Bring the water to a boil, cover and steam for 35 minutes, until tender. Remove from the steamer and set aside to cool.
Sauce: Mix the ginger, garlic, sugar, fish sauce, rice vinegar, lime juice, cuin and crushed red pepper together in a small bowl. Slice cooled artichokes in half from stem to top Use a spoon to remove the artichoke heart. Place the artichokes in a zip-lock plastic bag and pour half of the suce over the artichokes. Refrigerate overnight is awesome, but 30 minutes is okay, too.
Add sliced green onions to the remining sauce and refrigerate until ready to serve.
Grill the artichokes over a medium-hot grill, cut-side down for minutes. Flip over and grill another 4 minutes. Serve with the dip.