Artichoke Stew

Ingredients

• 1 onion
• 1 small leek stalk
• 500 g carrots
• 2 tbsp Rapeseed oil
• 100 ml dry white wine
• 400 ml vegetable stock
• 1 bay leaf
• 1 tsp fennel seeds
• 4 thyme sprigs
• 10 small artichokes
• 0.5 lemon (juice)
• Salt
• pepper (ground)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and finely dice the onion. Halve the leek lengthwise, rinse, and cut into thin rings. Peel the carrots and slice them diagonally into about 0.5 cm thick rounds.

2. 2.

   Heat the oil in a large pot and sauté the onions until translucent. Add the leek and carrots, cook briefly, then deglaze with wine. Pour in the stock and add the bay leaf, fennel seeds, and wilted thyme sprigs. Let simmer gently for about 5 minutes.

3. 3.

   Wash, trim, and cut off hard tips of the artichokes; halve them lengthwise and remove any tough stems if needed. Cut the halves into roughly 2 cm thick pieces and add to the stew. Simmer another 10–15 minutes, adding more stock if necessary.

4. 4.

   Season the stew with lemon juice, salt, and pepper. Serve on plates, sprinkle with parsley, and finish with freshly ground pepper.

5. 5.

   Serve with fresh baguette and a fruity white wine.