Heat enough water to cover the trimmed artichokes + 1/2 cup of olive oil, 1 lemon squeezed with the rind and everything, and a teaspoon or so of salt.
Trim the baby artichokes. I do this in 2 stages, having a big bowl of water to put them which also has a lemon squeezed and cut up in it.
Trim until you see tender light green leaves. Put back in water, then for each one.
Cut off the top, peel the stem, and take off ONLY a little of the tip of the stem to keep the artichoke shape.
When the water is boiling, put the artichokes in and POACH for 10-15 minutes, i.e. in bubbly but not heavily boiling water.
Test after 10 minutes by sticking a fork into the base of one of the bigger artichokes. If the fork goes in easily, they are done. Take off the flame. You can drain them now. If you let them cool down in the water they may cook slightly more, which often is ok.
Eat hot or cold. (If cold, they can be stored in the refrigerator for several days.)
