Artichoke Baby Carrot Nage

Presented by Chef|Activist Timothy Groody

Serves 4

1 artichoke

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!!!!!