Boil the artichokes till tender. Then peel and separate leaves from the hearts save them for a garnish

In a food processor or a large bowl juice the lemons and add creme fraiche. Whip till smooth

Fill a pastry bag or zip lock with the creme fraiche and pipe into the middle of the artichoke hearts then top with a few capers

Add a slice of the Salmon to each one and then Zest the lemons and add some to the top of the artichoke hearts as well as a dill sprig each one!