The best way to cook baby artichokes poivrade ( a la Barigoule)

🧅🥕INGREDIENTS🥕🧅 ( enough for 2 large servings or 4 small appetizers) 8 small purple Artichoke (artichauts poivrade) 1 medium white onion ( finely sliced) 2 small Dutch carrots 4 garlic cloves 1 tablespoon chopped basil leaves 1 tablespoon chopped parsley 1 small bay leaf 1 small branch of thyme 1 pinch of sea salt (flakes are best) 1 lemon (juiced) 3 tablespoons olive oil 100 ml white wine (muscadet, pinot gris is good) 50 ml water (filtered water is best)