Classic Artichokes

• 4 large or 12 small artichokes (2 pounds; 1kg)
• 3 tablespoons (45ml) extra-virgin olive oil
• 1 medium (6-ounce; 170g) yellow onion, thinly sliced
• 1 large (5-ounce; 140g) carrot, peeled and cut crosswise into thin rounds
• 3 medium cloves garlic
• Kosher salt
• 1 cup (235ml) dry white wine
• 3/4 cup (175ml)
• or low-sodium broth (or
• , if desired)
• 3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine
• 1 tablespoon (15g) unsalted butter
• Freshly ground black pepper
• Large pinch minced flat-leaf parsley, for garnish

1. Fill a large bowl with water; halve and squeeze 2 lemons into it.
2. Clean them down to the hearts, following the
3. .
4. Trim artichokes following
5. . Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
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.
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).
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).
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.

artichokes, extravirgin olive oil, yellow onion, carrot, garlic, kosher salt, white wine, broth, parsley, butter, freshly ground black pepper, flatleaf parsley

Taken from www.seriouseats.com/recipes/2018/05/classic-artichokes-a-la-barigoule-french-braised-artichokes-with-white-wine.html (may not work)