In a pan add enough water so that it is about 1 inch high and squeeze 2 of the lemons in the water bath.

Wash the artichokes and then using kitchen scissors trim off any of the hard ends and broken ends of the leaves. Next, cut the the artichokes in half lengthwise. whilst you are working with one half of the artichoke put the other half in the lemon water to prevent it from turning brown. Using a melon baller or spoon, scoop out the prickly choke and keep the tender heart intact. Trim the stem as desired. Immediately plunge the artichoke into the lemon bath. Repeat process with other half and other artichoke.

Put salt in the lemon bath water and put the artichokes heart side down in the pan and put a lid on a simmer for about 25-30 minutes or until just fork tender. Pre-heat your oven to 190 degree C/375 degrees F.

While your artichokes are braising in the lemon water on top of the stove, prepare your lemon rice mixture. In a frying pan or wok, add olive oil, the sausage (removed from casing) and cook about 3-5 minutes or until no longer pink, add onions and cook until translucent, add garlic and cook just until aromatic, add cooked rice, salt and pepper to taste, lemon zest, green onions, flat parsley, and tomato and stir until well combined. Set aside.

Remove the braised artichokes from the pan carefully and place with the heart side scooped side up in a greased oven safe dish. Spoon the lemon rice mixture into the 4 artichokes halves and top with parmesan cheese and drizzle with a little olive oil. Bake for about 15 minutes or until the cheese is melty and the rice mixture is just a little crunchy on top. Remove Artichokes with a Lemon Rice Filling from the oven and drizzle a little fresh lemon juice on top. Garnish with fresh tomatoes and parsley.

Serve Artichokes with a Lemon Rice Filling hot out of the oven with a nice tossed salad.