1Blanch the Asparagus spears till not quite tender. Refrigerate.
Prepare the artichokes by peeling off the bottom leaves. Cut off the stem flat at the bottom of the artichoke so it will sit flat. With a large serrated knife cut the artichoke top off so the center opening is about 1/2 the size of the artichoke. Using a spoon dig out the fuzzy stuff in the center so that the choke in the bottom is clean. You will have to lose some of the choke but it can't be helped. Squirt the insides of the chokes and the top of the leaves with lemon juice to keep them from turning dark.
2Steam the artichokes top down for 20 minutes or until a test leaf pulls easily away. Dunk the artichokes in cold water to stop the cooking process. Remove from water and place top down on a plate with paper towels in the refrigerator for at least an hour. You want these cold and dry.
3Prepare elbow macaroni el dente. Drain and chill.
Drain the marinated artichokes and add all salad ingredients to a large bowl. Mix thoroughly. Cover with plastic wrap and chill.
4When all ingredients are chilled stuff the artichokes with the salad mixture and top with 5 asparagus spears.
Serve with a ramakin of melted butter for dipping the artichoke leaves and the choke.
Put a big fancy bowl in the center of the table for leaves and be sure to have a big stack of napkins available.