Remove discolored petals close to the artichoke's base. With a sharp knife, slice off the top so pale green center leaves show. Use kitchen shears to cut off tips of outer petals. Slice off the stem so the bottom is flat.
Place steamer basket in a large pot; fill with water to reach just below basket. Place lemon peel and artichokes, stem end down, in basket. Cover and steam until base of artichoke is easily pierced with the tip of a knife, 25 to 35 minutes. Use a spoon to scoop out center cone; scrape out purple leaves and fuzz (choke). Serve with sauces.