1. Remove half the zest from lemon and orange in long strips. Dice small and add to a small saucepan with onion and oil. Bring to a simmer over medium-low and cook until onion is softened, 5 minutes.

2. Meanwhile, using a sharp knife, cut away peel and pith from citrus and discard. Working over a medium bowl, cut out segments, then squeeze juice from membranes. Halve orange segments. Let onion mixture cool to room temperature, then add to bowl. Toss with artichokes and season with salt and pepper. To store, refrigerate, up to 1 week.