Wok of fennel and young crispy artichokes flavoured with lavender - Tole

Ingredients

• - 4 tablespoons olive oil
• - 1 lemon
• - 4 tablespoons white wine
• - 3 chopped fennels
• - 8 young artichokes cleaned and blanched for 3 minutes in boiling water
• - 2 young chopped onions
• - 2 diced tomatoes without seeds
• - a pinch of lavender
• - tablespoon butter
• - salt and pepper