Adapted from Yoga Journal to be oil-free.

Ingredients
12 baby artichokes
2 lemons
2 large cloves garlic, minced
Freshly ground black pepper
1 cup vegetable stock
1/2 bunch fresh chervil, coarsely chopped, plus 4 sprigs for garnish

Preparation

1. Rinse the artichokes in cold water. Fill a bowl halfway with water and squeeze in the juice of 1 lemon. Slice the second lemon into wedges and set aside.
2. To trim the artichokes, cut off the stems at the base. Remove the tough green leaves by peeling them back and snapping them off until you reach leaves that are yellow and tender. Slice off the top third of the artichokes and discard. If the artichokes were very small, you can leave them whole. If not, cut them in half vertically. After you trim each artichoke, drop it into the lemon water to prevent it from turning brown.
3. Drain the artichokes and heat a large sauté pan over medium-high heat. Water sauté the garlic for 20 seconds, then add the artichokes and (optional) 2 tsp salt. Pour in the stock and bring to a boil. Decrease the heat. Simmer, covered, until the artichokes are tender, about 20 minutes.
4. Remove the pan from the heat and stir in the chervil. Taste the broth and season as necessary.
5. Divide the artichokes among 4 plates and pour a spoonful of the cooking broth on each. garnish each plate with a wedge of lemon and a sprig of chervil.