Artichoke hearts with marjoram (Cuori di carciofi alla maggiorana)

INGREDIENTS: (4 servings)
4 Artichokes
Marjoram
1 Lemon
parsley
Black pepper
3 Tbsp extra virgin olive oil
Salt

Clean the artichokes by removing the tough outer leaves and stem. Cut off the top and remove the prickly choke from inside.
Cut the artichoke in halves and place them immediately in a bowl of water with lemon juice so that they don't turn black.
Blanch them in salted water for about 10 minutes, then drain and let cool.
In a bowl, mix the oil with the juice of the lemon, some salt and pepper and add the finely chopped herbs.
Place the artichokes in a large dish and cover with the sauce.