Dunk the artichokes in water to rinse and clean. Prepare a separate bath of water. Squeeze the lemon reserving about a tablespoon of the juice. Add the remaining juice and the lemons themselves to the water.

Trim the artichoke stems to a 1/2 inch stub. Remove the outer leaves until you see the more delicate inner almost yellowish, pale-green leaves. Cut off the tips (scissors work well for this) and then finally cut the artichokes in half lengthwise.

Dunk in the lemon-water while you prepare the remaining artichokes.

When about 6 artichokes are ready to go, start cooking. Place a cast-iron pan or skillet over medium heat. Add in half of the butter and/or olive oil.

Pull out the first 8-12 artichoke halves. Shake & pat dry. Sprinkle with a generous pinch of salt. Spread out in the pan, cover and sear on each side for about 4-6 minutes until lightly golden.

Meanwhile, finish preparing the remaining artichokes and sear up the second batch.

When they are all seared, add them back into the pan and toss over medium-high heat. Add the reserved splash of lemon juice and a pinch of black pepper & salt, if desired.