Combine water and lemon juice in a large plastic container. Keep standing by while working with chokes.
Heat oven to high broil setting and set a broiler pan or half-sheet pan fitted with a roasting rack about 6 inches beneath it.
Cut the top quarter off the choke and snap off the outer leaves until you reach pale green, soft leaves. Dunk a vegetable peeler in the lemon water and peel the fiberious exterior from the stalk.
Cut the choke in half and, using a grapefruit spoon, remove the hairy choke from the center and discard. Immediately plunge the choke in lemon water to avoid discoloration. Repeat with remaining artichokes. Drain the artichokes and dry with paper towels.
Toss the prepared artichokes in a large bowl with the olive oil and season with salt and pepper. Lay the chokes out on a half-sheet pan lined with foil, place on the lower rack of the oven, and broil for 5 to 6 minutes. Flip the artichokes and return to the oven for 6 minutes. Eat as they are, as part of a salad, or marinade in herb oil.