Rinse the abalones and cook in a pressure cooker, with 3/4 cold water, for 45 minutes.
Take the cooked abalones and slice them as thinly as possible. Put in a plate and set aside.
Cut the cherries and artichokes and stem the rough bindweed fruit. Put in a bowl and season with lemon juice, olive oil, salt and pepper.
Distribute the mixture over the abalones and serve.
