so there are no more dark green sections left and the bowl gets a smooth appearance. Rub these newly cut sections with lemon. Cut each artichoke heart into four, again rubbing cut sections with lemon. Cut and prepare the remaining artichokes the same way. Peel the potato and cut into sections that seem roughly the same size as the pieces of artichoke heart. Peel the onion and cut it into eight sections. Put the artichoke hearts, potatoes, and onion into prepared liquid and bring to a boil. Cover, lower heat and simmer for about dozen minutes. Remove a piece of potato and a piece of artichoke. Cut off sections of each and taste for doneness and balance of salt and lemon. You may add more of either seasoning at this time if you wish. Cover and simmer another 3 to 7 minutes or until vegetables are tender. Uncover and cool the vegetables in the liquid. You may refrigerate the contents of the pot if you wish. When serving, remove the cool (or cold) vegetables with a slotted spoon. Do not serve the liquid.