Cut four artichokes from your garden, leaving one inch on the stem.
Using a sharp paring knife, trim the outer tough leaves off.
Nip the top inch and peel the stem.
Cut in half and delicately scrape the choke out.
Heat olive oil in a pan large enough to easily accommodate all the artichokes.
Lay the artichokes cut side down and sauté until golden brown.
Add the herbs, rosé, water and a pinch of sea salt.
Simmer for twenty minutes, or until tender.
Cool on counter.