Halve the artichokes lengthways and remove the chokes with a teaspoon.
Rub the artichoke halves with lemon juice to prevent browning.
Dry fry the fennel and coriander seeds in a lidded casserole until they pop.
Add carrots, onion, garlic, celery, bay leaves, peppercorns, wine, and sugar to the pan.
Season with salt and place the artichokes into the casserole.
Pour in 100ml water and bring the liquid to a gentle simmer.
Cover and cook for 30 minutes until the vegetables are tender.
Remove from heat and allow the mixture to cool slightly uncovered.
Drizzle with olive oil and sprinkle with chopped parsley before serving.