Steam the artichoke for 20 minutes. Use the tip of a knife to check if it is cooked – the bottom of the artichoke should be soft.
Leave to cool slightly, then peel the artichoke. Using a small spoon, scrape the flesh off the leaves and place it in your mixer. Roughly chop the artichoke heart and also add to the mixer.
Squeeze the juice of the half a lemon separately, and add 1 or 2 tablespoons to the mixer. Finally, add the tahini (sesame paste), fresh herbs, a pinch of salt, and two generous tablespoons of Guénard sesame oil.
Mix well, season to taste, and add tahini or sesame oil if required to achieve the desired texture. Serve chilled with some crackers.