-
1
In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water.
-
2
Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
-
3
Add carrots to the broth and simmer 5 minutes.
-
4
Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy.
-
5
Using a slotted spoon, remove vegetables to a bowl.
-
6
Some of the broth and seeds can come along with them.
-
7
Add mushrooms to broth and simmer 5 minutes.
-
8
Remove to bowl with carrots and cauliflower.
-
9
Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan.
-
10
Set aside.
-
11
Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender.
-
12
Transfer to bowl with other cooked vegetables.
-
13
If using artichoke leaves, steam them now.
-
14
When finished, discard this broth.
-
15
Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup.
-
16
Pour over the vegetables, add lemon juice and fleur de sel and toss.
-
17
Taste and adjust seasoning.
-
18
Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days.
-
19
Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade.
-
20
Serve on small plates with the reduced marinade spooned on top.
