If using fresh artichokes: trim outer leaves, remove choke, halve or quarter hearts and immediately toss with 2 tbs lemon juice to prevent browning. In a wide saucepan bring 1 cup water, 1 tsp salt and 1 tbs lemon juice to a gentle simmer. Add the prepared hearts, cover and poach gently until tender when pierced with a knife, 8–12 minutes depending on size. If using vacuum-packed hearts: drain and rinse briefly, pat dry and toss with 1 tbs lemon juice.

After cooking, transfer hearts to a bowl of ice water for 1 minute to stop cooking and retain color, then drain and pat very dry on paper towels. If large, halve or quarter so pieces are bite-sized and uniform.

Herb-oil marinade

Make marinade

In a small bowl whisk together 6 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 0.5 tsp Dijon mustard and 1 tbs lemon juice. Add the minced garlic, chopped parsley, mint, chives, thyme, lemon zest, 0.5 tsp salt and 0.5 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed.

Reserve 1 tbs of the marinade for drizzling at the end. Place the drained artichoke hearts in a shallow bowl or container and pour the remaining marinade over them, turning gently to coat each piece. Marinate at room temperature for 20–30 minutes, or refrigerate for up to 2 hours for deeper flavor (bring back to room temperature before serving).

Finishing & plating

Arrange the marinated artichoke hearts on a serving plate or individual starter plates. Scatter the microgreens or baby arugula over and around the hearts.

Drizzle the reserved 1 tbs marinade over the plated hearts. Sprinkle the grated Parmesan or Pecorino if using, and scatter toasted pine nuts for crunch.

Finish with a light grind of black pepper and an optional tiny pinch of flaky sea salt. Serve immediately as a starter with crusty bread or crostini.