Blanch 10 globe artichokes in boiling salted water and lemon juice for 10 minutes. Drain and place in a casserole.

Sauté 2 1/2 oz chopped onion and 4 chopped cloves of garlic in 4 tbsp olive oil, add 2 tbsp each of dry white wine and water and pour over the artichokes.

Cover with the lid and cook in the oven at 200°C for 20 minutes.

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 2 oz toasted pine-nuts and serve.