Saute of Fresh Artichoke Hearts with Garlic and Onions

Separate hearts from artichokes and cut in half lengthwise or, if big, in quarters. (Be sure to rub with lemon as you go to prevent browning.) Put heart quarters in frying pan with olive oil and set over low heat, tossing to coat. With the artichokes still in the pan over low heat (toss every now and then), separate the cloves of garlic and drop them into a pan of boiling water for a moment to loosen the skins. Peel the cloves, halve or (if very large) quarter them lengthwise and add to artichokes. Peel, halve, and slice the onions lenghtwise. Toss them in the pan with the artichokes and garlic. Season with salt and pepper and herbs of your choice. Add the butter and toss to melt it. Cover tha pan and cook slowly until artichokes are just tender when pierced with a knife (about 20 minutes), and toss once or twice. Pour in the vinegar, toss, cover, and cook 5 minutes. Correct seasoning. To serve hot: Toss with minced parsley. To serve cold: Let cool after the initial saute and, if you wish, chill. Before serving, toss with a little lemon juice, a little olive oil, salt and pepper to taste, and minced parsley.