Prep the artichokes, peeling the stalks, removing outer leaves, shaving down the leaves. Rub exposed parts with lemon and leak to soak in lemon (acidulated) water
Using a deep wide pan on a low to medium heat, soften the onions then add the carrots and celery, garlic, bay leaves.
Add the artichokes stem side up and fry gently. Add the white wine/sherry, cook for 5 to 10 minutes, add the vegetable stock. Season with salt and pepper.
Once the artichokes are tender (a fork goes easily through the heart) remove them from the pan, then cook down the sauce, adding more white wine if you like, adding the butter and parsley. Season generously with salt and pepper.
Serve warm with more parsley and crusty bread.