Instructions

1. Start by peeling and dicing the onion and carrot into small squares.

2. Cut the roots off the leek, cut the white part away from the green and cut the white part in half vertically. Separate the layers, rinse them to remove dirt and cut them the same size as the onion and carrot. Discard the green part.

3. Mince the garlic and cut the lemon into wedges.

4. Pour the chicken stock into a bowl.

5. Trim each artichoke one at a time to reveal the heart. Cut off the stem and the top of the artichoke, then cut away all the outer leaves in one circular motion. Use a spoon to scrape out the pointy thistles, and use the knife to trim away any remaining leaves or husk. You should be left with just the heart.

6. Rub it all over immediately with a lemon wedge, coating it well with juice, and drop it and the wedge into the chicken stock. Repeat with the remaining artichokes.

7. Heat a tall-sided skillet or pot over medium heat and add the oil.

8. Add the carrot and the garlic and sauté for about 30 to 60 seconds, stirring constantly.

9. Add the bay leaf, thyme sprigs, onions and leek and continue to sauté.

10. When the onions are tender, about 2 or 3 minutes later, add the artichoke hearts and season everything in the pan with salt and pepper.

11. Lower the heat to medium-low, cover the pan and cook for 5 minutes.

12. Add the wine and cook, uncovered, until the wine has evaporated.

13. Discard the lemon wedges and add the stock. Add more stock or water so the artichokes are barely covered.

14. Place a plate over the artichokes and simmer for about 15 to 25 minutes, or until the hearts are cooked through and offer no resistance when pierced with a small knife.

15. Remove the thyme and bay leaf before serving.