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1
Fill a large bowl with water and squeeze the lemon halves into it.
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2
Using a sharp knife, halve the artichokes crosswise.
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3
Discard the tops.
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4
Working with 1 artichoke at a time, pull off the outer green leaves until you reach the tender yellow leaves.
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5
Scrape out the hairy choke with a melon baller or spoon.
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6
Trim and peel the base and stem, then quarter the heart and add the artichoke quarters to the bowl of water.
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7
Repeat with the remaining artichokes.
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8
In a large deep skillet, heat the olive oil.
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9
Add the onion and carrots and cook over moderate heat, stirring, until softened but not browned, about 7 minutes.
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10
Add the garlic, bay leaves, thyme and coriander seeds and cook for 1 minute.
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11
Add the wine, water and the 3 tablespoons of lemon juice and bring to a boil over high heat.
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12
Cook until the carrots are barely tender, about 3 minutes.
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13
Drain the artichokes and add them to the skillet along with the cauliflower and mushrooms.
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14
Season with salt and pepper and bring to a boil over high heat.
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15
Cover and cook over low heat until tender, about 20 minutes.
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16
Uncover and let cool to room temperature, about 30 minutes.
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17
Transfer the vegetables and broth to shallow bowls and serve.
