Rinse the artichokes, trim, cut the hard blade tips and remove the outer leaves, cut in half and cook in boiling salted water with the lemon juice for about 5 minutes. Rinse and then drain well.
Rinse, trim and cut up into individual chicory leaves. Lay 7-8 large leaves in a star shape on the plates and use the small leaves otherwise. Rinse, trim and quarter the tomatoes. Peel the eggs and also cut into quarters. Cut the olives into rings. Cut the sausage and the ham and put all prepared ingredients decoratively on the chicory leaves. Sprinkle with the balsamic vinegar and the oil, season with salt and pepper and serve.