Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems and cut off top half of each artichoke. As you trim them, place them in a medium bowl, add the lemon juice and toss to coat.
Transfer artichokes to a medium non-reactive saucepan. Add enough cold water to cover artichokes by 1-inch. Using a small heatproof plate, weight down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low and simmer until fork tender, about 15 minutes. Transfer to a colander to drain.
Cut artichokes in 1/2 lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute more. Season with salt and pepper. Serve immediately.
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