To prepare artichokes: remove stem and cut about an 1 inch from top of artichokes. Remove any tough leaves and trim pointy leaves with scissors.
Rub a half of lemon over the exposed top of the artichoke quickly to stop oxidation. Drizzle with olive oil and sprinkle with salt.
Wrap each artichoke in a large piece of heavy duty aluminum foil. Seal tightly.
Bake for 30 minutes. Remove from oven open up the foil and let cool for about 10 minutes until easy to handle.
Using a large spoon, remove the choke (fuzzy part) of the center of the artichoke. Gently pry open the leaves.
Stuff the center of the artichoke with chorizo and some of the surrounding leaves.
Wrap the foil up around the sides of the stuffed artichoke leaving the top exposed. Re-bake for about 30-40 minutes or until artichoke leaves come out easily and chorizo is done. * Chorizo is fully cooked once it reaches 165 degrees Fahrenheit.
