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1. Trim the bases of the artichokes flush and flat. Bend and snap off the small bottom leaves and any bruised outer leaves. Lay each artichoke on its side, grip it firmly, and slice about 1 inch off the top. With scissors, trim ¼ inch off the points of the rest of the leaves.
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2. Rub all the cut edges with lemon to prevent discoloring. To remove the chokes before cooking, spread the top leaves apart and pull out the inner core of thistlelike yellow leaves. With a long-handled spoon, scrape out the hairy choke inside.
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3. Squeeze in a little lemon juice and press the artichoke back into shape. In a large enameled kettle or soup pot, bring 6 quarts of water and 3 tablespoons of salt to a bubbling boil. Drop in the artichokes and return the water to a boil.
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4. Reduce the heat and boil briskly uncovered, turning the artichokes occasionally. It will take about 15 minutes to cook artichokes without their chokes, about 30 minutes with the chokes still in. They are done when their bases are tender when pierced with the tip of a sharp knife.
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5. Remove them from the kettle with tongs and drain them upside down in a colander. Serve the artichokes hot with melted butter, hollandaise or bearnaise sauce.Or chill the artichokes and serve cold with vinaigrette ormayonnaise.
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