Snap off the artichoke stems, remove any tough or blemished petals, then snip off prickly tips. Place artichokes in boiling water with lemon juice and let stand for 10 minutes. Remove, pat dry and sprinkle insides with salt. Set artichokes stem-down in a deep stainless-steel kettle just large enough to hold them snugly. Add enough oil to reach halfway up the artichokes. Bake uncovered in an oven preheated to 200C (400F) for 10 to 20 minutes (time depends upon the qualify of the artichokes). When cooked, discard most of the oil and season generously with pepper and parsley. Serve immediately.