Pour the water and lemon juice into a large pan. Break the stem at the base of the artichokes, snap off the bottom 3-4 rows of leaves from the head. Trim the remaining leaf tips by approx. 1/3, scoop out the choke with a melon baller. Place the artichokes in the lemon water immediately, bring to the boil. Add the salt, reduce the heat, cook for approx. 12 mins. Remove the artichokes, drain and keep warm.
Toast the pine nuts. Cut the peppers into approx. 1 cm pieces. Heat the olive oil, sauté the peppers, cook over a medium heat for approx. 5 mins. until soft, add the pine nuts, season.
Finely chop the mint. Melt the butter in a small pan, add the lemon zest and mint, heat briefly. Mix the seasoned butter in with the peperonata.
Plate up the artichokes, spoon the peperonata over the top.