Bring a large pot of water to a boil with a steamer basket inside.

While the water is starting to boil, prepare the artichokes. Using a sharp knife, trim the stem of the artichokes and discard. Then, trim 1 inch off the top of each artichoke and discard.

Pour the juice of half of the lemon into the boiling water and place the artichokes in the steamer basket. Lower the heat to a simmer and cover. Allow the artichokes to cook until they are fork tender, about 30-40 minutes.

While the artichokes are cooking, make the dipping sauce by combining the remaining lemon juice, oregano, crushed red pepper flakes, olive oil, sea salt and pepper, to taste. Mix well to combine.

When the artichokes are finished cooking, transfer them to a serving bowl and serve warm or at room temperature. Store leftover artichokes and sauce in the refrigerator in a sealed glass container for up to 2 days.