1.Combine ⅓ cup of the juice and the water in large bowl to make acidulated water. Trim artichoke stems to 8cm (3¼ inches); peel stems. Remove tough outer leaves. Dip artichokes in acidulated water. Cut each artichoke into quarters or halves depending on their size; use a teaspoon to scoop out and discard furry chokes. Place the artichoke in acidulated water.
2.Preheat oven to 180°C/350°F.
3.Combine peeled thinly sliced garlic, oil, thyme and remaining juice in medium saucepan; bring to a simmer. Pour mixture into large baking dish.
4.Drain artichokes; add to dish. Cover tightly with two layers of foil; bake about 45 minutes or until artichokes are tender. Cool, covered, in braising liquid.
5.Meanwhile, make tomato vinaigrette. Using a small sharp knife, cut a cross in the base of each tomato; drop tomatoes into medium saucepan of boiling water. Boil about 30 seconds or until skins begin to come away drain. Transfer tomatoes to bowl of iced water; stand until cool. Peel away skins. Cut tomatoes in half; discard seeds. Chop tomato flesh finely. Crush peeled garlic, whisk in medium bowl with mustard, oil and vinegar until combined. Stir in tomato, stand 15 minutes; season to taste.
6.Serve artichokes with tomato vinaigrette; sprinkle with coarsely chopped pine nuts and chervil.