Use kitchen scissors to trim tips of artichoke leaves. Cut artichokes in half. Scrape out fibrous inner part with a teaspoon. Rinse well to remove any remaining fibre. Cut artichokes into four pieces.
Heat oil in a nonstick frying pan with a lid over medium heat. Add artichoke pieces and garlic. Cook, stirring, about 5 minutes. Add wine; season with salt and pepper. Cover pan and cook for about 6 minutes, or until artichokes are crisp–tender.
Using a slotted spoon, transfer artichokes to a plate. Leave to cool. Stir vinegar and herbs into pan juices. Cut radicchio into large pieces. Combine raddichio and pan juices and distribute among serving plates.
Using a vegetable peeler, slice pecorino into large, thin shavings. Arrange artichokes on top of radicchio. Scatter on pecorino. Serve with lemon wedges.
to trim artichokes
1. Cut off stalk, leaving a small length. Thinly slice skin from remaining stalk. 2. Trim tips of leaves with kitchen scissors. Remove the papery internal leaves. 3. Scrape out fibrous matter at base with a teaspoon. Wash artichoke bases to completely remove fibres.