Ingredients
6
tbsp extra virgin olive oil
Directions
1.
Chop the onion, garlic, carrot
3.
Cook the onion, garlic, carrot, parsley and rosemary in the olive oil until the onion is soft.
5.
Cut off one inch from the tops.
6.
Cut off one inch off the bottom.
7.
Pull off the loose leaves.
9.
Put the artichokes, vinegar, water and salt with the vegetable mixture.
10.
Cook them for 35-40 minutes.
11.
Serve and pour the remaining liquid on top of the chokes.
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