1 Wash the basil leaves, shake dry and chop finely. Mix the oil, the juice of 1 lemon and the basil. Season with salt and pepper and mix again.
2 Remove the artichoke stalks and all the leaves, so that only the artichoke bottoms remain. Peel the artichoke bottoms and put into a bowl of water with the juice of the second lemon. Then take out, drain and cut into wafer-thin slices, using a mandolin vegetable slicer if available. Put into a bowl, sprinkle with the basil vinaigrette, mix well and leave to stand for about 10 minutes.
3 Wash the tomatoes, drop into boiling water for a few seconds, then skin, halve, deseed and dice finely. Dice the mozzarella. Add both to the artichokes and mix well. Serve immediately.