Be careful not to overcook; they should be firm enough to hold together.
Drain crabmeat; break into chunks.
Toss with cheese, green pepper, onion and salt.
Add mayonnaise and lemon juice to crab mixture; toss lightly.
Remove small center leaves and chokes from artichokes.
Fill the cup of the artichoke with the crab salad.
Place in large casserole.
Pour hot water around artichokes to a depth of 1 inch.
Cover and bake at 375° for about 35 minutes.