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1
Use scissors to remove the thorny ends of the artichoke leaves.
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2
Use a knife to remove the stem so the artichokes will sit flat.
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3
In a heavy pot, combine the onion, carrot and garlic with 4 tablespoons of the olive oil over low heat and cook until the onion is tender and gold, about 10 minutes.
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4
Add the white wine and simmer 2 minutes.
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5
Add the artichokes, cover, and cook about 1 hour, until tender.
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6
Remove the artichokes from the pot and set aside; reserve the broth.
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7
Put the mashed potatoes in a mixing bowl.
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8
Mince the basil, and in another bowl combine it well with 2 tablespoons of olive oil.
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9
Whisk 3 tablespoons of the basil mixture into the potatoes, add salt and pepper and set aside.
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10
Use a spoon to remove the thistly choke from the center of each artichoke.
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11
Spoon the potato mixture into the center of each and set aside.
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12
Return the broth in the pot to the stove over medium heat.
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13
Add the asparagus and simmer 10 minutes.
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14
Add the tomato and olives and simmer 2 minutes.
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15
Put the artichokes back in the pot and cook until completely warm, about 5 minutes.
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16
Put each artichoke in the center of a shallow bowl.
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17
Whisk the remaining basil paste into the broth, gently ladle it around the artichokes, and serve.
