Artichokes barigoule

INGREDIENTS for 8 PERSONS 4 small purple artichokes, 1 onion, 1 carrot, 4 cloves of garlic, 2 lemons, 5 tablespoons of extra virgin olive oil, 1 dl white wine, parsley and chopped basil, thyme, bay leaf, 1 vegetable Bouillon, salt and pepper.

PROCEDURE Peel and wash the artichokes in acidulated water.

Heat oil in a pan with high edges sliced onion and carrot cut into sticks.

When they are dried, add the artichokes, the nut, 2 garlic cloves, thyme, 1 bay leaf, salt.

Wet with wine and enough water to cover.

Cover and cook for 15?.

Mince remaining garlic with chopped herbs, when artichokes are cooked, remove them from the Pan and keep them warm and reduce the cooking liquid.

Arrange the artichokes on a serving dish, sprinkle with the chopped garlic and herbs and pour the liquid, pepper.