Presented by Chef|Activist Timothy Groody
1tsp chopped garlic
1 T olive oil
1/2 bay leaves
1/2 cup white wine
1/2 cup vegetable stock pinch salt and pepper
Peel and slice artichoke (soak in lemon water). Place all ingredients in a pot. Bring to a boil and simmer till tender.
1 spring onion cut in 8th
12 small baby carrots different varieties or 4-8 larger baby carrots
2 golf ball sized potatoes sliced
artichokes and liquid from above
Using the artichoke liquid poach the onion, potato and carrots. Remove each item when it is done cooking. Season with salt and pepper. You can eat this chilled or warm. With meats or seafood or over rice. Enjoy!!!!!