Bring one or two large pans of salted
water to the boil with the lemon halves
in. Cut the stalk off each artichoke
and discard. Boil the artichokes for
40-45 mins until the base feels tender
when the tip of a knife is inserted.
Meanwhile, make the sauce. Mix the
lemon juice, oil, olives, tomato and
herbs. Season with salt and pepper.
To eat, pull off the leaves, dip the
bottom end into sauce and discard
the tips of the leaves. When you
get to the middle, scrape out the hairy
‘choke’ and eat the artichoke heart.