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1
Add the lemon juice to a large bowl of cold water. Trim the artichokes, cutting off the stalks to within 2 inches of the base of each artichoke and removing the tough outer leaves. Cut off the top quarter of the leaves from each.
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2
Slice each artichoke in half lengthwise or into quarters if very large. Remove the artichoke heart from each piece with a teaspoon then place into the bowl of cold water. This will keep them from discoloring while you do other parts of the recipe.
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3
Bring a large non-aluminum sauce pan of water to a boil. Add the artichokes and 1 tsp salt and simmer for 20 minutes, or until tender. Test by placing a skewer through the base. If cooked, the skewer will go through with little or no resistance.
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4
Strain then drain the artichokes on their cut side. Allow to cool.
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5
In a small bowl, combine the garlic, oregano, coriander, cumin and chili flakes. Season with salt and pepper and then blend in the sherry vinegar. Allow to marinate together for 10 minutes.
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6
Beating continuously, add the olive oil slowly to the mixture to make an emulsion (can use a food processor for this part).
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7
Arrange the artichokes in rows on a serving platter. Pour the dressing over the top and leave to cool completely.
