Slice the artichoke heart thinly and deep fry at 350° Set aside. Prepare a tomato sauce with the Roma tomatoes. Cut the cherry tomatoes in half and roast in a 425° oven until tender. Boil the Maine Lobster Ravioli for 4 minutes. In a pan, sauté the ravioli in the tomato sauce and plate. Garnish with crispy artichoke, lobster meat, roasted tomato, edamame and basil. Buon Appetito!