6 medium artichokes
1 teaspoon of salt
1 melted clove of garlic
2 small packs of parsley
100 gr. butter (room temperature)
Wash the artichokes thoroughly with cold water, trim the stems and the outer leaves. Cut the top parts of the inner leaves.
In a large saucepan, boil water with some salt and juice of half a lemon. Boil the artichokes for 35 minutes at a low heat.
Throw out the water. With a teaspoon remove the inner leaves and fuzz from the center of each artichoke.
Cut the tomatoes in four and place them along with the artichokes in a buttered pan .Dress them with the wine. Cover the pan with some aluminum foil and place it in the oven for 15 minutes at 200 degrees. Mix the butter with the juice of another half a lemon, garlic, salt, pepper and chopped parsley. Remove the artichokes from the oven, fill them in with the mixture of the butter and serve immediately.