In a large bowl, combine the lemon juice and enough cold water to cover the artichokes. Remove the tough outer leaves, about 2-3 layers. Slice off the top 1/4-inch of the artichokes, and cut them in half lengthwise. With a paring knife, remove the small choke. Place each artichoke in the lemon water as soon as it is cleaned to prevent discoloring. Drain the artichokes and place them in a 2-quart non-reactive saucepan with the remaining ingredients. Gently simmer, covered, until tender, about 20 minutes. Serve warm or chilled with the cooking liquid spooned over. If the artichokes are not to be served immediately, cool and store them in their cooking liquid. Yield: 4-6 servings Recipe by: CHEF DU JOUR SHOW#DJ9270 - MICHAEL ROMANO