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Add the artichokes to a large pan and cover with cold, salted water. Bring to a simmer and cook until tender, then drain
Preheat oven to 200c fan. When cool enough to handle cut the j chokes in half lengthways and place on a lined metal tray in a single layer, cut-side down. Gently press with a spatula to slightly flatten. Roast until golden and crispy
Spoon the ricotta onto a plate, top with the artichokes, lemon zest, herbs, capers and a drizzle of olive oil