1. Blanch 10 globe artichokes in boiling salted water and lemon juice for 10 minutes. Drain and place in a casserole.
2. Sauté 75 g chopped onion and 4 chopped cloves of garlic in 50 ml olive oil, add 20 ml each of dry white wine and water and pour over the artichokes.
3. Cover with the lid and cook in the oven at 200°C for 20 minutes.
4. Take out the artichokes, remove the chokes, reduce the cooking liquid by half and pour back over the artichokes in the casserole. Reheat, sprinkle with 50 g toasted pine-nuts and serve.