In a 1 quart mason jar, place all herbs, zest, chili, and peppercorns. Pour 2 cups canola oil and 1 cup of extra virgin olive oil into a saucepan and heat to 200 degrees. Pour hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Preheat oven to broil setting.
In a large, deep bowl, combine juice of 4 lemons with six cups of water. Set aside.
Cut top 1/4 off each artichoke and snap off the outer leaves until you reach pale, green, soft leaves. Using a spoon, remove the hairy choke from the center and discard.
Immediately plunge chokes into lemon water to avoid discoloration. Drain chokes and spin to dry.
Toss chokes in a second bowl with 1/4 cup olive oil, and season with salt and pepper. Lay chokes out on a sheet pan lined with foil and place on the lower rack of the oven. Broil for 5-6 minutes. Flip chokes and return to oven for 3 minutes.
Serve chokes as they are or marinate chokes in herb oil for up to 2 days.