Break crab meat in chunks; toss with cheese, green pepper, onion, and salt.
Blend mayonnaise and lemon juice; add to crab mixture and toss lightly.
Remove small center leaves of each artichoke, leaving a cup.
Carefully remove choke.
Fill artichokes with crab salad; place in large casserole or baking dish.
Pour hot water around artichokes to depth of 1 inch.
Cover and bake in moderate oven (375°) about 35 minutes or until heated thoroughly.