Provencale Stewed Artichokes

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8 medium artichokes

2 teaspoons salt

1 lemon

1 medium onion, cut in ?-inch dice

1 medium fennel, cut in ?-inch dice

4 cloves garlic, peeled and smashed

3 tablespoons olive oil

1 dried chili pepper

1 bay leaf

Small tied bundle of basil, thyme and parsley, washed

4 ounces dry white wine

3 large ripe tomatoes, cut in ?-inch dice

20 pitted and rinsed kalamata or nicoise olives

1 tablespoon chopped anchovy fillet (optional)

6 basil leaves, cut in thin strips

4 basil tops for decoration