Place the lid on and gently cook for 3 hours.

Reduce the heat to low and gently cook the onions until very soft.

Cover again and cook gently for 15 minutes more.

Season and then cover and cook gently for 5 minutes.

Turn the heat down low and leave to cook gently for one hour, turning the pheasants over after 30 minutes.

Cover and cook gently for 10 minutes until soft.

Cover and cook gently until the artichokes are tender, about 15 minutes.

Allow to cook gently, stirring occasionally, until onions are very soft and beginning to brown, about 20 minutes.

Gently cook the shallots and garlic in 20g/1oz of the butter until very soft.

Very gently cook the anchovy mixture in the oil for about five minutes, taking care not to let it burn.