Tear off the first few layers of outer leaves from the bottom of each artichoke, as well as any attached to the stem. Then take a knife to cut off the exposed stem, thus creating a base so that the artichokes can stand up.

Use a pair of scissors to cut away the barb portion of all the outer leaves. These are very sharp, and it is worth taking the time to remove them.

Use a sharp knife to cut away the top half inch or so of the artichoke. This should remove any of the final barbs or tough bits.

Gently pull the leaves open with your fingers, and sprinkle the insides with a little salt. Drizzle with olive oil. Now they are ready for whatever method you will cook them.

Place a stockpot over low heat and melt 1 tablespoon of the butter in it. Once the butter starts to foam, add the onion, half of the thyme, and the parsley, and begin to sweat the onion.

Add the artichokes to the pot, standing up. Then add the white wine and enough water to cover the artichokes. Bring to a boil over high heat, add enough salt to make the liquid pleasantly salty, and then lower to a simmer.

To keep them submerged, place a plate that’s just small enough to fit inside the pot over the artichokes. Cover the pot with a lid and cook the artichokes for about 20 minutes, or until you can slide a knife into the base with no resistance.

Remove the plate and then the artichokes from the liquid, and place the artichokes on a cutting board to cool.

Combine the wine, water, lemon juice, salt and herbs in a wok or large dutch oven. Bring to a boil.

Place the prepared artichokes into the liquid. Cover and reduce the heat to a rolling simmer. Gently braise until softened, about 30 to 45 minutes.

Remove with tongs and drain on paper towel lined plate.

Place lemon slices, a bay leaf, and handful of chopped parsley at the bottom of a pot which can hold a steamer basket.

Pour in 2-3 inches of water, and then place the steamer basket into the pot. Place the prepared artichokes into the basket. Cover with the lid.

Bring to a boil, reduce heat to medium, and cook till tender, about 30 minutes.

Combine the shallots and white wine in a small pot over high heat. Cook till the liquid is reduced by just over half. Strain through a small mesh strainer.

Add the cubed butter and stir till almost melted. Reduce the heat to medium low, add the lemon juice and whisk everything briskly.

Add the two egg yolks and continue whisking firmly till thickened, about 2 minutes.

Season with about ¼ tsp of salt and pepper and a pinch of cayenne. Taste and re-season if needed.

To Serve: Place the drained tender artichokes on a serving platter, with the Hollandaise Sauce in a small bowl beside it.