Clean the artichokes and cut them into slices.
Fill a bowl with cold water and squeeze in the juice of half a lemon.
Soak the artichoke slices in water and lemon until you are ready to use them, so they do not turn brown.
Clean and finely chop a shallot.
Put a pan over medium heat with a drizzle of extra virgin olive oil.
Add the shallot and artichokes, drained and dried.
Add a few marjoram leaves, a dash of dry white wine and salt.
Cook over medium heat with the lid on until soft.
You can replace the marjoram with any other aromatic herb you like.