Here's how my Italian MIL made artichokes, although I don't have the exact proportions:
To start, cut the bottom of the artichoke so it is flat and then bang it against a flat surface to loosen the leaves up a bit.
Cut off the pointy tips of the leaves with scissors.
Lay standing upwards in an oven-proof covered dish with half an inch of water in it
Pour sauce on top, making sure some gets/stays on each leaf
Cover and bake in medium over for very long time until tender, add more water to bottom of pan if needed to keep it at half an inch.
Sauce was made of beaten eggs, chopped garlic, oil and grated parmesan cheese.
When I make them, I put them in a pressure cooker for 10 minutes before I put the sauce on to reduce the oven time, then I can just put the sauce on and they're done when the sauce has cooked and firmed up.
