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Ingredients:

• ¼ C. evoo

• ¼ C. blended oil

• 2 cans whole, halved, or quartered artichokes

• 2 carrots, oblique cut

• 1 onion, cut into large dice

• 6 garlic cloves, quartered

• 1 bay leaf

• 1 stem of thyme

• 1 cup white wine

• 1 oz. lemon juice

• Salt and pepper to taste


Preparation

1. Combine oils, carrots, onion and garlic cloves in a very large pot and heat ever so gently on induction or electric or with a very tiny flame so the oil barely bubbles to cook, season with salt and pepper.

2. When the onions are tender, add the artichokes and thyme and bay leaf and turn up to med high heat for 5 minutes. Then deglaze the pan with the white wine and cook ONLY UNTIL the raw wine taste subsides.

3. Then add the lemon juice, simmer for 4-5 minutes, then take off heat. Check for seasoning and serve immediately.