Trim away the outer dark-green part of the artichoke stems to get to the paler inner part. Tear away the tough outer leaves to get to the tender inner ones that will not be fibrous in your mouth when cooked. Cut off the top third of the artichokes, then halve them lengthways. Scoop out the hairy chokes with a small knife or teaspoon. Cut each half into 4 lengths, still attached at the stem. Put in a bowl of water with the lemon juice squeezed in and leave until you are ready for them.
Heat the oil in a wide non-stick frying pan. Add the spring onions and sauté a bit before adding the potatoes and drained artichokes. Sauté gently until
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