Braised purple artichokes

Fill a large bowl with cold water and squeeze in one lemon, so the cut artichokes do not oxidize and brown.

Remove all the small leaves around the artichoke.

Turn the artichoke with a very sharp knife to remove the green leaves, keeping only the heart and some upper leaves.

Trim the stem, keeping two inches (five centimeters).

Peel the stem all the way down with a small paring knife to remove the tough, fibrous skin.

Cut off two-thirds from the top and rub all over with a lemon half. Cut in half from top to bottom and scoop out the choke with a melon baller.

Keep the artichokes in the lemon water until ready; drain and dry just before cooking.

In a hot pan, sweat the artichokes about 5 minutes in olive oil and butter; season with salt and pepper.

Add crushed garlic and herbs and deglaze with dry white wine.

Cover and steam 15 minutes; then uncover and cook until the moisture boils off.