Step 1Remove any bruised or damaged leaves from base of each artichoke. Trim stem, then cut off top quarter of each artichoke. Trim sharp end of leaves with scissors. Place artichokes upright in steamer, and steam 45 to 50 minutes until artichokes are tender and leaves easily pull free.
Step 2Remove leaves from artichokes; reserve. Scoop choke from bottom of each artichoke. Reserve 1 artichoke bottom for serving pesto.
Step 3Puree remaining artichoke bottoms with lemon juice until smooth. Add garlic, Parmesan, olive oil and salt, and puree until blended.
Step 4Arrange leaves in circular pattern on serving platter. Place reserved artichoke bottom in center of plate. Spoon pesto onto artichoke bottom. Arrange lemon wedges in decorative pattern around artichoke bottom. Sprinkle with chopped parsley.