In a large, nonreactive pot, put in one quart of water and the lemon slices.
Trim ½ inch off the stem and top ends of the artichokes. Use a peeler to peel the tough skin off the stem of the artichoke. Pull off the toughest outer leaves. With the kitchen scissors, cut off the prickly points of the remaining leaves. As you finish trimming each artichoke, place it in the lemon water so it doesn’t brown.
Put the wine, onion, lemon slices, oil, garlic, peppercorns, Pernod, bay leaves and salt in the pot with the artichokes. Add more water (if necessary) to cover the artichokes and set over medium heat. Bring to a boil, then lower the heat slightly, cover, and simmer briskly until the artichokes, when tested with the tip of a paring knife from the stem end, are tender, about 50 minutes.
Drain well and pull apart the leave slightly so that the artichoke looks like a flower. Serve warm, with a small bowl of the aioli, for each diner, for dipping.