Ingredients
16 baby artichokes
2 carrots cut into thin slices
2 onions, thinly sliced
150ml/¼pt olive oil
1 bay leaf
1 tsp soft thyme leaves
8 cloves of garlic
2 lemons
300ml/½ pt dry white wine
4 tbsp freshly chopped flatleaf parsley
handful of basil leaves
salt and freshly ground black pepper
Method
1. In a large heavy saucepan or casserole dish heat the olive oil over a medium flame. Add the carrot, onion, bay leaf, thyme and three cloves of garlic. Stir to combine and cook slowly until the vegetables have softened and are just turning golden.
2. Squeeze the juice of one lemon into a large bowl of water.
3. Cut the stems off the artichokes leaving about 4cm/1½in remaining. Remove two or three rows of leaves from the base, peel the artichoke bases and stems and cut 1cm/½in from the top of the leaves. Place the artichokes in the bowl of lemon water.
4. Add the artichokes to the saucepan in one layer, leaf side down, with the stalks pointing up, then pour in the wine. Top up with the water until the artichokes are just covered. Cover with a lid, bring to the boil, reduce the heat and simmer for 15-20 minutes or until the artichokes are just tender.
5. Remove the artichokes and set aside to keep warm. Increase the heat and boil until the liquid has reduced by half. Meanwhile chop the remaining garlic with the parsley and basil and zest of one lemon.
6. Remove from the heat and season with salt and pepper. Pour the vegetables and juices over the artichokes. Sprinkle over the chopped herb mixture and serve hot or at room temperature with crusty bread and a salad.
