Artichoke Barigoule

This is like many Provençale dishes which has its origins as a humble stew of boiled artichokes. I discovered this recipe in Thomas Kellar's French Laundry cookbook and have been making it for years - it's certainly a more refined version, but still quite simple.

6 Fresh artichokes - prepared down to the heart with stem.

3 carrots

1 shallot

2 Tbs Olive oil

Fresh thyme

Fleure de Sel Salt to taste

Peppercorns to taste

2 cups vegetable stock

2 cups dry white wine

Sautée the artichoke hearts, carrots and shallots in the olive oil, deglaze with white wine, thyme, and the stock and simmer for 30-40 minutes until the artichokes are soft. Season with salt and pepper.