Artichoke Hors D’oeuvre

Best served tepid or cool, neither hot nor chilled. Precise proportions are of little importance—count about twice as much white wine as olive oil and as much water as necessary to just cover; the choice and quantity of herbs may be varied, more or less garlic may be added; sliced or chopped onion may also be added . . . If, after cooking, the liquid seems overabundant, it may be rapidly reduced apart. These artichokes are eaten like boiled artichokes, their cooking liquid replacing the vin