Place lemon juice in a bowl of cold water.
Trim, peel, and halve the artichokes, then submerge them in the lemon water.
Simmer shallots, vinegar, and wine in a saucepan until only 30ml of liquid remains.
Add 15ml of water and simmer until the liquid reduces to 15ml.
Gradually whisk in 225g of butter, 25g at a time, over low heat.
Strain the sauce through a sieve and stir in salt, pepper, chives, and tomatoes.
Fry the artichokes in 30ml of olive oil until crisp and season with salt and pepper.
Pan-sear the scallops in the remaining oil for two minutes per side.
Add 25g of butter to the scallop pan to glaze them.
Serve scallops and artichokes topped with the warm sauce.