To prepare the artichokes, trim off all but half inch from the stem ends.
Pee! off the tough outer leaves and cut off and half inch from the tops.
Combine the artichokes in a saucepan with the water, salt and lemon juice.
Over high heat bring to a boil.
Reduce heat and cook, covered, about 45 minutes or until the artichokes are tender.
Drain well.
When cool, part the center leaves and with a teaspoon scoop out the thistle-like choke and pink leaves.
Set aside.
In a mixing bowl, combine the shrimp (reserving a few for garnish), potato, celery, sour cream and salad dressing.
Blend well.
Fill the artichokes with the mixture.
Top with the reserved shrimp.
Arrange the stuffed artichokes on a serving platter covered with green lettuce leaves.
Chill until serving time.