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Arrange a large bowl of water next to you.
Pour enough water into a large pot to reach a depth of 1 to 2 inches.
Cover and bring to a boil. Uncover the pot and arrange trimmed artichokes, bottoms up, in the bottom in a single layer.
Cover the pot, reduce heat to medium and steam until tender, 20 to 40 minutes.
Cooking time will depend on size of artichokes.
When the leaves pull out easily and the base can be pierced with a knife, they're ready.
Drain well and transfer to a large platter.
Meanwhile, whisk together butter, zest, juice, salt and pepper to make a lemon sauce; transfer to a bowl.
Serve artichokes warm, with lemon butter sauce on the side for dipping.