Baked Tomato Artichokes with Lemon Mayonnaise

To make the Lemon Mayonnaise, finely grate the lemon rind and combine with mayonnaise, mustard and 2 teaspoons lemon juice. To prepare the artichokes, trim the stem, leaving a few centimetres, and use a peeler to remove the fibrous layer. Remove any small or very tough leaves from the base of the artichoke. Use scissors to snip the tough pointed end off each leaf and discard. Cut the top of the artichoke off and cut it in half. Remove the inner purple leaves and the hairy centred choke. Wash and place in a pot of water with the juice of half a lemon. Bring to the boil and simmer covered for 15 minutes until tender. Remove from water and arrange cut side up in an ovenproof dish. Combine tomatoes, garlic, parsley and 1 tablespoon oil together and season. Spoon tomato filling into artichoke halves. Toss bread cubes with a little olive oil and season. Top artichokes with bread cubes and drizzle with oil. Bake at 200°C for 20 minutes until bread is toasted and golden. Serve with Lemon Mayonnaise.