Carciofi in fricassea alla romana

• 1½ lemons
• 12 small artichokes
• leaves from 1 small bunch

Fill a bowl with water and squeeze in the juice of 1 lemon. One at a time, trim the artichokes, including their stems. Cut each artichoke in half lengthwise and remove and discard any choke. Cut each half into two wedges and immerse in the lemon water.

Bring 4 cups