Drain crab meat; break in chunks; toss with cheese, green pepper, onion, and 1 teaspoon salt.
Add mayonnaise and lemon juice to crab mixture; toss lightly.
Remove small center leaves and choke of each artichoke, leaving a cup.
Fill artichokes with crab salad; place in large casserole.
Pour hot water around artichokes to depth of 1 inch.
Cover; bake at 375° about 35 minutes.