Preheat your grill or grill pan to medium-high heat.

Season the trout fillets with salt, pepper, and minced garlic.

Drizzle the fillets with olive oil and squeeze the lemon juice over them.

Place the fillets on the grill, skin-side down, and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.

While the fish is cooking, heat a small pan over medium heat and add the sliced artichoke hearts. Cook for about 5 minutes, stirring occasionally, until heated through.

Serve the trout fillets on a plate and top with the artichoke hearts. Garnish with fresh parsley and serve immediately.