Wash artichokes; trim stems and remove loose leaves. Cut off 1 inch from each top.
Snip off the sharp leaf tips and brush the cut edges with a little lemon juice. Use a large saucepan or pot with about 1 inch of water. Place a steamer basket in the saucepan or pot, then bring the water to boiling. Add artichokes, stem end down, to the steamer basket using tongs or a slotted spoon. Reduce the heat to simmering and cover for 20 to 25 minutes. Artichokes are done when you can easily pull out a leaf from the center. Be careful. The artichokes will be hot, so use tongs or a slotted soon to remove them from the steamer. Spread paper towels on a countertop and drain the artichokes upside down. Steamed artichokes can be served warm or cold. If you want to serve them cold, steam them ahead of time, cover, and refrigerate for up to a day.
To eat steamed artichokes, pull off one leaf at a time. Dip the base of each leaf into a bit of sauce or melted butter. Draw the base of the leaf through your teeth, scraping off only the tender flesh. Discard remainder of the leaf.
Continue removing leaves until the fuzzy choke appears. Remove the choke by scooping it out with a spoon. If you have trouble getting it out with a spoon, try loosening it with a grapefruit knife. Eat the remaining heart with a fork, dipping each piece into sauce.