Approx. 3 dozen baby artichokes (look for ones that are elongated and pointy and not yet started to grow into a small globe)
1/2 cup dry white wine
1/2 cup extra virgin olive oil
2 cloves of garlic
Small bunch of marjoram
Small bunch of Italian parsley
Cut the lemons in half. Into a medium sized bowl, juice the lemons and then add the lemon halves. Fill the bowl halfway with water.
Snap off the thick fibrous outside leaves of the artichokes until you reach the pale yellow inner leaves. With a bread knife, cut off the top 1/3 of the artichoke and trim the stems of any dried unattractive ends. Place in the lemon/water bath.
In a medium pot, add the wine and olive oil. Peel the garlic clove with the wack of the side of a knife. Add the garlic to the pot.
Cut off the parsley leaves and add to the pot. Strip off the marjoram leaves and add to the pot. Add a big pinch of salt (about 1 tbsp.).
Left the trimmed artichoke hearts from the lemon/water bath and add to the pot. Add just enough water to cover. Artichokes float so watch as you add the water.
Place the pot over high-heat with the lid one and bring to a boil. Reduce to simmer and place the lid ajar.
Simmer until most of the liquid has evaporated (about 1 hour). Add more water if the level drops too low. When done, the remaining liquid will be mostly olive oil.
Discard the garlic clove. Serve the artichoke hearts hot or at room tempurate spooning the remaining liquid and some of the herbs over the artichokes.