Peel back some Romanesco artichokes leaving the stems intact. Place the artichokes stem up in a straight-sided pan with garlic, herbs, and plenty of olive oil and white wine—enough to come half way up the artichokes. Bring to a low simmer, cover and steam for about 45 minutes. If the liquid evaporates, add a little water as needed. When done, drizzle with olive oil and season with sea salt.

Tip: The artichokes are done when they are tender when pierced.