With a sharp knife cut about an inch off the top of the artichoke and remove the bitter, fibrous end of the stem leaving about an inch left on the artichoke. Keep a lemon handy to rub onto the exposed areas so that they do not oxidize and turn brown.

Peel off the external hard leaves and using your knife remove the remaining outer leaves. 

Cut artichoke in half lengthwise to remove the furry, inedible centre area and slice the artichoke thinly.

On a serving plate, place the radicchio leaves, anchovies previously chopped, the sliced artichokes, and the rest of the ingredients leaving the bottarga and lemon juice last.