Baking eggs inside vegetable shells is not a new idea but it does make for a rather dramatic presentation.
With a large, sharp knife, slice one third off the top of each artichoke. Pull off the outer leaves and discard them. Break the artichoke stems at the base, then trim about 5mm (¼in) from the base.
Use the butter to grease a flameproof casserole just large enough to hold the artichokes. Place the artichokes in it and pour over the wine and water. Bring to the boil, then reduce the heat, cover and cook gently for 15-20 minutes or until just tender; test the base of each artichoke with the point of a knife. Remove the artichokes from the flameproof casserole, reserving the cooking liquid, and leave them to cool, placed upside down to drain off any liquid.
Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.