Three hours before serving, put the two whole lemons into a saucepan of water with
the rock salt. Place a small lid or saucer on the lemons
to keep them submerged and simmer for 10 minutes
until they are soft when tested with the point of a knife.
Tip the lemons into a sieve and cool under the cold tap.
Dry roast the almonds in a small frying pan until golden
brown, stirring frequently to make sure they don’t burn,
then set aside. In a large bowl, mix the thyme with the
honey, vinegar and olive oil. Squeeze the juice from the
remaining lemon and add to the honey mixture.
Halve the boiled lemons, then trim away all the flesh
and membranes with a sharp knife and discard.Remove
all the bitter white pith from the inside of the skin. Finely
chop the remaining thin pieces of lemon skin and toss
them into the dressing with the artichokes. Taste,
adding more fresh lemon juice if too salty. Pile into a
serving dish, cover and keep at cool room temperature.
To serve: arrange the cold meat on a platter. Toss the rocket into
the salad with the roasted almonds (add the nuts at the
last minute so they remain crunchy) and serve in a bowl.