Seppie con i carciofi

• 1½ pounds (700 g) small cuttlefish
• 4 artichokes

Wash and dry the cuttlefish and cut them into rings. (If the cuttlefish are not very small, you will need to remove the beak from each one.)

Fill a bowl with water. Halve the lemon and squeeze the juice from half the lemon into the water. One at a time, trim the artichokes, including their stems. Cut each artichoke in half lengthwise and remove and dis