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1
Fill a bowl with water and squeeze the lemon halves into it.
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2
Working with 1 artichoke at a time, snap off the outer leaves.
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3
Trim the stem and cut off the top two-thirds of the leaves.
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4
Thinly slice the artichoke lengthwise and add to the water.
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5
Repeat with the remaining baby artichokes.
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6
In a large skillet, heat 2 tablespoons of the oil until shimmering.
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7
Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, 15 minutes.
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8
Transfer to a plate and wipe out the skillet.
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9
Heat 2 tablespoons of the oil in the skillet until shimmering.
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10
Season the livers with salt and pepper; add them to the pan in a single layer along with the rosemary.
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11
Cook over moderate heat until lightly browned on the bottom, about 1 minute.
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12
Return the onion to the pan and cook, turning the livers until they're just pink in the center, about 1 minute.
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13
Add the vinegar, lemon juice and the remaining 2 tablespoons of oil to the skillet and cook over high heat until reduced by half, about 1 minute.
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14
Discard the rosemary sprigs.
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15
Drain the artichokes and pat thoroughly dry.
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16
Arrange the lettuce and artichokes on a platter.
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17
Spoon the chicken livers and pan sauce on top and serve at once.
