This is an excellent, colorful and easy appetizer to make this Christmas season.10 artichokes, or 10 frozen artichoke bottoms1 lemon, sliced4 cloves garlic, sliced4 tablespoons olive oil2 tomatoes, finely chopped4 scallions, finely chopped1/2 cup chopped fresh oregano1/2 cup chopped Italian parsley1/4 cup lemon juicezest of one lemonsalt and pepper to taste1/2 cup toasted pine nuts-Stem the artichokes close to the base. Scoop out the choke and trim the base to form a cup. -In a heavy pot, bring 8 cups of water, the garlic and the lemon slices to a boil. Drop the artichoke bottoms into the boiling water and cook until tender. Drain and set aside. If you are using frozen artichoke bottoms, defrost and place on the plate.-Mix the tomatoes with the scallion, the oregano and the parsley. Whisk the lemon juice with the olive oil, the lemon zest, the salt and the pepper. Drizzle this dressing over the tomato herb mixture and toss gently. -Place the artichoke bottoms on a shallow plate and stuff them with the herb mixture.-Sprinkle with toasted pine nuts and serve.