In your dutch oven (or any large pot with a lid), heat up all ingredients of the poaching liquid over medium high heat. Add in the artichokes, stem side down so the top of the artichokes face up. Cover with a lid, and simmer the artichokes over medium heat for 45-50 minutes. After the artichokes are fully steamed, remove them with tongs, turn them cut side down on a dish towel or paper towels to drain off excess liquid. Allow to cool for 3-5 minutes.
2 cups water, 1 cup chicken or veggie stock, 1/4 cup white wine, 2 lemon halves left over from the aioli