1. Squeeze lemon juice over the artichoke hearts in a bowl, and puree them with a touch of Black Truffle Vinaigrette.
2. Mix together and season to taste. If you serve it for apertive, keep it cold in the fridge under a transaperant film and serve it on toast with a couple of seasat grains.
You can also serve it hot with roasted meats (lamb, veal for example).
My advice: Substitute the vegetable with another, according to the meat or fish you serve: avocado for example.
