Cut off the spiky top-third of the artichokes. With kitchen shears, snip off the thorny ends of the remaining leaves.
Halve the artichokes lengthwise from tip to stem, and immediately put into water with lemon juice, to keep them from browning.
Scoop out the hairy chokes with a spoon.
If you want to keep a long stem on the artichokes, peel them with a vegetable peeler or paring knife.
Bring water to a boil in a pot with salt (and a bit of garlic powder, if desired). Cook the artichokes until the thickest leaves pull free easily and the flesh on them is tender. About 20 minutes for small artichokes.
Serve with Yamba Hummus for dipping. This is definitely ok for Passover, as long as no bread or crackers are served with it :)
Eating an artichoke leaf by leaf, working towards the heart as you dip, scrape, and toss, is rewarding and convivial.