6 young artichokes
Small sprig of rosemary
Small sprig of mint
Pinch of coriander seeds
Pinch of fennel seeds
Pepper
Small sprig of lovage
Drizzle of olive oil
A little water
A little white wine

Trim the artichoke tips and part of the stems.

Place in a pan standing on their trimmed tops with the stalks pointing up.

Chop the herbs and add to the pan with the remaining ingredients with enough water and wine to come half way up the artichokes (half way up the bulb not including the stem).

Bring to the boil and simmer gently (adding a little water if necessary) for 30-45 minutes until tender.

Serve with the reduced cooking sauce, and a drizzle of olive oil poured over.