1. Blanch 20 prepared artichokes, drain and cut into quarters.
2. Sweat 100 g chopped onion in 50 ml oil, place into an earthenware dish, add the artichokes and 1 litre sweet cider, cover with a lid and cook in the oven at 200°C for 20 minutes.
3. Remove the artichokes, reduce the liquor by half; add 25 ml lemon juice and reduce to a syrupy glaze, then incorporate 50 g butter and 5 g finely chopped parsley, tarragon, chervil and chives.
4. Mask the artichokes with this sauce and serve.