Using a sharp knife, remove stems from artichokes and cut in half lengthwise.  Squeeze the from half of the lemon over the cut artichokes.

Bring a medium pot of water to a boil.  Add the peppercorns, bay leaf and artichokes.  Boil for 5 minutes.  Remove artichokes from pan and pat dry.  

While the artichokes are boiling pre-heat a gas grill to medium heat.  In a small bowl mix olive oil and juice from the other half of the lemon.  Brush artichokes with the mixture.  Place on grill cut side down and cook for 5 to 6 minutes.  Turn artichokes over and grill for an additional 5 to 6 minutes until tender. Remove from the grill and place on a serving dish.  Season with salt and pepper. 

While the artichokes are grilling, mix the creme fraiche, mascarpone, honey, pepper and cumin in a small bowl.  Refrigerate until ready to use.  

When ready to serve drizzle about ⅓ of the creme fraiche mixture on the artichokes, reserving the rest for dipping.  Drizzle the balsamic glaze over the artichokes and serve immediately.