Rinse the artichokes in cold water.

Remove the small leaves at the base and any outer leaves that have a woody texture.

Cut off the stem, leaving up to an inch on the artichoke to help fit in the steamer basket.

Cut off the top of the artichoke, about an inch or so, to expose the inner leaves.

Rub the cut side with lemon to prevent browning.

Peel the stem using a vegetable peeler to remove the tough, outer layer, revealing the tender core.

Use kitchen shears to snip off the tips of the thorny leaves.

Fill a large pot with about 1-2 inches of water. The water level should be below the steamer basket or insert when placed inside the pot.

Add the lemon quarters you have used, squeeze the remaining lemon quarters into the water.

Place the steamer basket or insert into the pot, making sure it sits above the water level.

Place the prepared artichokes in the steamer basket. Make sure the artichokes are not overcrowded, allowing space for the steam to circulate evenly.

Cover the pot with a lid and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, maintaining a gentle simmer.

Steam the artichokes for 25-45 minutes. Cooking time might change depending on their size. Small artichokes may take around 25-30 minutes, while larger ones may require 35-45 minutes. Keep an eye on the water level during steaming and add more water if necessary to prevent the pot from going dry.

Check for doneness by carefully pulling out one of the inner leaves. If it comes out easily and the base is tender when bitten, the artichoke is cooked. You can also insert a knife into the base of the artichoke; it should slide in and out easily when fully cooked.

Use tongs to carefully remove the steamed artichokes from the steamer basket and transfer them to a serving platter or individual plates.