Have ready a bowl of water and two halved lemons. Squeeze three of the halves into the water and reserve one-half. As you work, rub the reserved lemon half over the cut surface and immediately put the trimmed artichokes in the lemon water to slow the oxidation.
Pull off the outermost leaves of the artichokes until you get down to the lighter yellow leaves. Then, using a serrated knife cut off the top third or so of the artichokes and trim the very bottom of the stem. Peel the stem, using either a paring knife or a y-peeler to remove the entire tough green exterior. Cut the artichokes in half lengthwise. With a spoon or melon baller, scoop out and discard the hairy choke and thorny inner leaves.
Slice cleaned artichokes and drop them in your bowl of acidulated water. Drain and pat dry. Heat extra virgin olive oil in a large skillet over medium-high heat. Sauté the artichokes until crispy, about 5 minutes. Pour in the vegetable broth, and cook 5-6 more minutes. Season with salt and pepper to taste and sauté for another 2 minutes.
In a separate skillet melt the butter and sauté ham until crispy, about 2 minutes. In the meantime, cook Tortelloni according to package instructions. Drain reserving half cup of the pasta cooking water. Add Tortelloni and ham to the large skillet and toss to combine adding a few spoons of the cooking water to loosen the sauce if needed.
Stir in the chopped herbs, divide among plates and serve.