Set up Nomiku water bath and turn temperature to 85°C (185°F).

In a large bowl pour in 4 cups of water and 1/4 cup kosher salt. Quarter the artichokes and soak in salt water, add more water if needed to cover the quarters.

Zest the sweet lime or Meyer Lemon and set both aside. Cut citrus into wedges.

In a zip bag or vacuum bag add artichokes with 4 wedges of citrus and a drizzle of olive oil, seal zip bag using the water displacement method or seal the vacuum bag according to vacuum machine instructions. Sous vide for 1 hour. Gases might release from artichokes that make the bag float, add a heavy heat safe object to wedge down the bag as needed.

Remove artichokes from water bath after 1 hour. Char the artichokes on a grill, very hot cast iron pan, or blow torch to get the nice char marks.

In a small bowl, mix Mascarpone with cilantro, citrus zest, 1 tsp citrus juice. Serve the artichokes with the rest of the citrus wedges and generous drizzle of olive oil.