Rinse off 10 baby Italian artichokes. One by one, place on a cutting board and 1) chop off the stem, 2) slice 1/3 off the top of the leaves, 3) peel off quite a few of the outer leaves at the base till you get to the tender pinky ones. (Yes, you will be discarding quite a bit of the artichoke). Immediately place in a bowl of water with1 lemon cut in half (squeeze the juice over the slices as you put them in the water) to stop them from browning.

In a large, shallow pan on medium heat pour a good glugg of olive oil, and 3 large garlic cloves, finely chopped. Remove the artichokes one by one from the water, slice thinly crosswise and scatter in the pan. Add the juice of 1 lemon, some finely chopped parsley, and top off with a 60ml white wine and 100ml water. Season with sea salt and pepper. Cover the pan and continue cooking until the artichokes are just tender. Uncover the pan towards the end of cooking to evaporate any remaining liquid at the bottom of the pan

Transfer to a serving dish and slices thin shards of parmesan overtop and serve.