Roasted Artichoke, Potato, and Carrot Vegetable Medley

Ingredients

• 1200 g large artichokes (4 large)
• 4 tbsp Lemon juice
• 600 g Potatoes
• 500 g carrots
• 2 Spring Onions
• 2 Garlic cloves
• 2 sprigs Rosemary
• 2 sprigs thyme
• Salt
• Pepper (freshly ground)
• 350 ml vegetable broth
• 150 ml dry white wine
• 1 bay leaf
• 3 tomatoes
• 2 tbsp olive oil

Instructions

1. 1.

   Wash artichokes, break stems and remove woody leaves. Trim the top third of the leaves with scissors. Halve artichokes lengthwise and drizzle with 2 tbsp lemon juice. Parboil halves in covered boiling salted water for about 20 minutes.

2. 2.

   Wash, peel, and cube potatoes into bite-sized pieces. Peel carrots and cut diagonally into ~1.5 cm thick slices. Trim spring onions and slice into rings. Peel garlic and finely chop. Blanch potatoes and carrots in boiling salted water for about 5 minutes, then drain and set aside.

3. 3.

   Drain artichokes, let them dry, remove the husk, and halve again lengthwise. Wash rosemary and thyme sprigs and shake off excess moisture.

4. 4.

   Place prepared vegetables in a baking dish. Add broth and wine, season with salt and pepper, and add rosemary, thyme, and bay leaf. Cover the dish with foil.

5. 5.

   Bake in a preheated oven at 200 °C (medium) for about 25 minutes.

6. 6.

   Briefly blanch tomatoes, cool, peel, quarter, seed, and dice. Add tomato cubes to the dish and bake for an additional 10 minutes.

7. 7.

   Remove from oven, drizzle remaining lemon juice and olive oil over the vegetables, and serve.