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1
Cut off the top third of each artichoke, rub the cut edges with a lemon half, and trim any dry portion from the stem.
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2
With scissors, snip off the small leaves at the base and the points of the leaves.
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3
Scoop out the choke of each artichoke with a spoon and season the inside with lemon juice and salt and pepper.
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4
Rub all cut surfaces with a lemon half and transfer the artichokes to a bowl of cool water.
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5
Squeeze the juice of the lemon into the bowl.
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6
In a saucepan over medium heat, hot the oil till warm.
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7
Add in the onions and carrots and cook the vegetables, stirring occasionally, for 5 min.
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8
Add in the mushrooms, garlic, and salt and pepper, and cook the mix, stirring, for 3 min.
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9
Add in the artichokes, turn them to coat with the oil, then add in the vinegar, wine, stock, and bouquet garni that has been tied together with string.
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10
Bring the liquid to a boil, then cover the mix with a buttered round of wax papper and the lid, and braise on low heat basting artichokes with the cooking liquid once or possibly twice, for 30 to 40 min, or possibly till the artichokes are tender.
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11
Serve the vegetables with a little sauce poured over the top.
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12
This recipe serves 4.
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13
Comments: These artichokes acquire a lovely, aromatic flavor from the vegetables and the bouquet garni with that they are braised.
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14
Choose artichokes with smooth skins and tightly closed leaves; be sure to wash them well by immersing and shaking in a large pan of water, top-side down - as dirt may be lodged in between the leaves.
