12 baby artichokes
1 lemon, juiced (2-3 Tbsp)
2 medium onions, peeled, quartered and left attached at stem end
1 clove garlic, minced
1 Tbsp fresh marjoram, minced
1/4 cup Extra Virgin Olive Oil
3/4 cup chicken broth

Snap off outer green petals of each artichoke at the base. Continue until petals are half pale green and half yellow. Cut off and discard top cone of petals where the yellow meets the green. Cut off stem level with the base and trim off any remaining dark green around the base. Drop artichokes in acidulated water (water to which lemon juice has been added) until all artichokes are trimmed.
Place onions in center of heavy saucepan. Arrange artichokes around sides in a single layer. Add garlic, marjoram, oil and broth. Season with freshly ground black pepper.
Bring to a boil. Reduce heat, cover and simmer gently on LOW 20 min, until tender. Remove cover, raise heat and cook until juices have evaporated to a glaze.