1. In medium-sized bowl, combine water and 1/4 cup lemon juice. Set aside.
2. Prepare artichokes, 1 at a time: With fingers, snap off and discard all dark-green outer leaves. Then cut off 1 inch straight across top of artichoke, letting only the tender pale-green leaves remain. Cut off stem and trim any remaining tough leaves at base and top of artichoke (artichoke will resemble a closed flower bud). Cut artichoke into 4 wedges; place wedges in lemon-juice mixture.
3. When all artichokes have been prepared, remove artichoke pieces, 1 at a time, from lemon-juice mixture to cut out fuzzy choke from center of wedges; cut each wedge into three thin wedges. Immediately return wedges to lemon-juice mixture.
4. Drain artichokes and pat dry with paper towels (artichokes will darken on standing).
5. Immediately, in medium-sized bowl, combine artichoke wedges, olive oil, garlic, salt, and remaining 1/4 cup lemon juice; cover and refrigerate overnight, stirring occasionally.