Remove the green leaves of the artichokes by snapping them off at the base. Stop when the leaves closer to the base are pale yellow and the tips of the articokes are green. Slice off the green top. Cut the stem off at the base and, with a small knife, trim off the remaining green part of the base. Place artichokes in a bowl of cold water with the lemon juice to prevent discoloring.

Bring a medium-size saucepan of water to a boil over medium heat. Add 1 tablespoon of salt and the artichokes. Cook, uncovered, 7 to 10 minutes, depending on size. Prick the bottom of one artichoke with a toothpick or a thin knife. If the toothpick goes in without resistance, the artichokes are cooked.

Drain artichokes and cool under cold running water. Pat dry with paper towels, slice into wedges, and place in a large salad bowl. Cover and refrigerate until ready to use. (The dish can be prepared up to this point serveral hours or a day ahead.)

In a small bowl combine the garlic, sun-dried tomatoes, and olive oil. Season artichokes with salt and serveral grindings of pepper. Stir in the parsley and the oil mixture. Toss everything well, taste and adjust the seasoning, and serve alone or with a slice of toasted or grilled bread.