Artichauts à la nîmoise

• 8 small tender artichokes or 4 Breton artichokes
• 2 large Spanish onions, finely chopped

Prepare the artichokes as for the previous recipe. Cook the artichokes in boiling salted water for 20 minutes until just tender. Drain.

In the meantime, sauté the finely chopped onion and garlic in olive oil until transparent. Add the butter and finely chopped spinach and sorrel leaves and continue to cook, stirring, until the sauce is green.

Cut the artichokes in half lengthwis