Trim the stems and pull all the outside leaves off the artichokes

Cut the artichokes in half; scoop out the choke with the tip of a small spoon or knife

Halve lengthwise

Add the lemon juice to a bowl of water; add the artichokes to prevent darkening

In a saute pan, combine the oil, onion, garlic, carrot, and celery

Cover and cook over low heat, stirring occasionally for 5 minutes

Drain the artichokes and add to the pan

Stir to coat

Cover and cook over low heat, stirring occasionally, until artichokes are tender, about 25 minutes

Season with salt, oregano, and pepper

Stir in the tomatoes and cook, uncovered, until the liquid is slightly reduced, about 10 minutes Toss with hot pasta

Serves 4.