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1
Fill a large bowl with water; halve and squeeze 2 lemons into it.
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2
Clean them down to the hearts, following the
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3
.
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4
Trim artichokes following
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5
. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
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6
In a 3-quart saute pan or saucier, heat olive oil over medium heat until shimmering. Add onion, carrot, and garlic, and cook, stirring frequently, until just starting to soften, about 4 minutes. Nestle cleaned artichokes and their stems on top, then add white wine and bring to a simmer; lower heat to maintain a gentle simmer and cook for 4 minutes.
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7
Add stock, season lightly with salt, and return to a simmer. Add herbs. Cover and cook at a gentle simmer until artichokes and other vegetables are tender enough to easily slide a fork through them, about 25 minutes (cooking time will vary depending on the age and size of artichokes; if liquid level ever gets too low, add a little more water).
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8
Discard herb bundle. Using a slotted spoon, transfer artichokes, onions, carrots, and garlic, to a serving plate and keep warm. Return cooking liquid to the heat and simmer until slightly syrupy and reduced to about 3/4 cup (175ml).
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9
Whisk in butter and minced parsley, season with salt and pepper, then pour sauce over warmed platter of vegetables. Serve warm or at room temperature.
