Here is a recipe where the cook does all the work, so I don't make this very often. It is time consuming, but the effort is rewarded by the creamy, tangy combination of soft artichokes and herby, herb-perfumed sauce. The quantities are guidelines only. Figure on two to three artichoke hearts per person if this is one of many dishes served at long lunch (bump the other ingredient volumes accordingly). Or share this amount with one special friend, as a main course with crusty bread and sweet butter.
If you want to be meaty, no harm in adding a few slices of pancetta to this.