Method

• 1.
  Squeeze the lemons into a bowl of water (this is called acidulated water). Cut through the middle of the artichoke. Dip the cut surface into the water to inhibit oxidation.
• 2.
  Peel off all the darker outside leaves until the pale green colour of the vegetable shows. Peel the stem back with a paring knife to reveal the inner edible core of the stem. Dip the whole artichoke into the acidulated water, making sure that every surface is covered. Repeat with the remaining artichokes.
• 3.
  Using a teaspoon, scoop out and discard the chokes from each artichoke, then cut in half, dipping the newly cut surface in the water again. Reserve and strain 1/3 cup of the water.
• 4.
  Select a large, heavy-based pan with a tight-fitting lid. Pour in enough olive oil to reach a depth of 1cm. Heat the oil over medium-high heat until hot but not smoking. Pat the artichokes dry, then seal in the hot oil, turning on all sides until tinged golden. Remove from pan, then add the potato and eschallots and cook for 3-4 minutes until tinged golden.
• 5.
  Decrease heat to low, return the artichokes to the pan, and add another 125ml (1/2 cup) extra virgin olive oil, the reserved acidulated water and bay leaves. Season with sea salt and pepper, turn the vegetables over carefully to coat them in the oil, then place lid on and simmer for 20 minutes until cooked through. Check seasoning and adjust if necessary.
• 6.
  Serve with chopped flat-leaf parsley and crusty bread to soak up the juices.