Blanch 20 prepared artichokes, drain and cut into quarters.

Sweat 3 1/2 oz chopped onion in 4 tbsp oil, place into an earthenware dish, add the artichokes and 2 pint sweet cider, cover with a lid and cook in the oven at 200°C for 20 minutes.

Remove the artichokes, reduce the liquor by half; add 25 ml lemon juice and reduce to a syrupy glaze, then incorporate 2 oz butter and 1 tsp finely chopped parsley, tarragon, chervil and chives.

Mask the artichokes with this sauce and serve.