• 3 large, juicy lemons
• 8 large artichokes
• 3 cups water
• 2 to 3 tablespoons sugar or honey
• 3 tablespoons olive oil
• 1 teaspoon salt

Squeeze the juice from the lemons and set it aside. Squeeze any remaining juice into a large bowl of cold water and then drop in the spent halves. Working with 1 artichoke at a time, remove almost all of the leaves until you reach the pale green heart. Pare away the dark green area from the base and from an inch or so of the stem. Cut the artichoke in quarters lengthwise, and scoop out and discard the choke from each piece. Drop the quarters into the lemon water to prevent discoloration.

In a saucepan or a large, deep sauté pan, combine the 3 cups water, lemon juice, sugar or honey, oil, and salt. Bring to a boil over high heat, add the artichokes, and reduce the heat to low. Cover and simmer until the artichokes are tender, 20 to 30 minutes. The timing will depend upon the size of the artichokes. Test with the point of a knife or with a fork.

When the artichokes are tender, remove from the heat and drain off most of the liquid, leaving only enough to cool the artichokes in liquid to cover (about 1 cup). Serve at room temperature.