Heat the oven to 160°C/gas 3. Remove the stalk from the base of each artichoke and remove the outer leaves. Cut the tops off about halfway down and remove the inner choke with a teaspoon (if the artichokes are really small and tender this will not be necessary). Place in a baking dish, then add the garlic, herbs, olive oil and seasoning to the centre of each artichoke, pour in the white wine and cover with tin foil, twisting it around the edge of the baking dish to seal tightly. Place in the oven and cook for 35 minutes, until tender.
Remove the artichokes and heat the cooking juices. When boiling, add the butter and simmer rapidly until reduced by half. Spoon into the centre of each artichoke and serve with crusty bread.