With a knife, cut off the top quarter of each artichoke. Using scissors, cut the thorny tips off the remaining leaves. Cut off the stems at the base of the bulbs.
Place the artichokes top down in a saucepan or Dutch oven large enough to contain the artichokes side by side. Add the lemon juice, garlic and onions. Cover with water and season generously with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer until the artichoke hearts are tender when poked with a knife, 15 to 20 minutes. Drain thoroughly.
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