Artichicken Stock

• 1-2 artichokes
• 1 roast chicken carcass
• 1 large onion- quartered
• 2-3 lemon slices
• 3-4 cloves garlic-unpeeled and smashed
• 1 rosemary sprig
• 2-3 teaspoons sea salt
• 2-3 teaspoons black peppercorns

1. On Sunday, Roast a chicken for dinner. Eat it... it's delicious. Save the bones!
2. On Monday, eat an artichoke (or 2) for dinner- preferably dipped in melted butter. To cook - cover artichoke with water in large stock pot, boil until tender. Keep the artichoke water on the stove!
3. To boiling artichoke water, add remain ingredients, and a few more cups water (until you have desired amount- about a gallon). Bring back to a steady boil for 5-10 minutes, then reduce heat and simmer for 2-3 hours.
4. Strain to remove large chunks. Continue straining if you want it clear, but I like some of the tasty little bits in there!
5. Divide into small containers and refrigerate.
6. On Tuesday, make soup for dinner! Delicious with basil, tomatoes, noodles, beans, and veggies!

artichokes, chicken carcass, lemon slices, garlic, rosemary, salt, black peppercorns

Taken from food52.com/recipes/3487-artichicken-stock (may not work)