For 2 servings
Preparation: 25 minutes, cooking time: 20 minutes

1 young carrot
1 medium white onion
4 garlic cloves
5 basil leaves
2 tablespoons chopped parsley
8 baby artichokes
1 lemon, cut in half
5 tablespoons olive oil
1/2 bay leaf
A sprig of fresh thyme
Salt and freshly ground black pepper
1/2 cup dry white wine

Peel the carrot and the onion, and cut them into thin slices. Peel the garlic; put 2 cloves aside, and mince the other two with the basil and parsley.
Cut the stems of the artichokes to about 1 1/2 inches. Cut about 3/8 inch
off the artichoke tops, then break off two or three rows of leaves from the
base. Peel the artichoke bottoms and stems, and rub each with half a lemon
as you finish trimming it. Place them in cold water acidulated with the juice
from the remaining lemon half. Gently spread the leaves of each artichoke,
and use a small spoon or melon baller to remove the choke; return the
artichokes to the lemon water.
In a heavy nonreactive casserole, warm the olive oil over low heat. Slowly cook the onion and carrot until they begin to turn golden, then arrange the artichokes in the casserole in a single layer. Add the bay leaf half, thyme,
the 2 whole peeled cloves of garlic, and salt and pepper to taste.
Pour the wine into the casserole, add water until the artichokes are just covered. Cook over medium heat for 15 minutes, covered, then remove
the lid and reduce the cooking liquid over high heat to thicken the sauce.
Off the heat, add the minced garlic mixture, and check for seasoning. Stir
well and serve immediately.