Braised Artichokes with Mushrooms and Onions

==Description==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996.
* Contributed by Catsrecipes Y-Group
==Ingredients==
* 4 medium artichokes
* 1 lemon halved
* ½ teaspoon salt
* 1 teaspoon freshly ground black pepper
* ¼ cup olive oil
* 2 cups small white onions peeled
* 2 carrots sliced
* ¼ pound sliced mushrooms
* 2 garlic cloves minced
* ⅓ cup white wine vinegar
* ½ cup dry white wine
* 1½ cups chicken stock
=== Bouquet Garni ===
* 1 celery stalk
* 1 small leek white part only
* 1 sprig thyme
* 1 bay leaf
==Directions==
# Cut off the top third of each artichoke and rub the cut edges with a lemon half them trim any dried portion from the stem.
# With scissors snip off the small leaves at the base and the points of the leaves.
# Scoop out the choke of each artichoke with a spoon and season the inside with lemon juice, salt and pepper.
# Rub all cut surfaces with a lemon half and transfer the artichokes to a bowl of cold water.
# Squeeze the juice of the lemon into the bowl.
# In a saucepan over medium heat warm the oil until hot.
# Add the onions and carrots and cook the vegetables stirring occasionally for 5 minutes.
# Add the mushrooms, garlic, salt and pepper then cook the mixture stirring for 3 minutes.
# Add the artichokes and turn them to coat with oil then add the vinegar, wine, stock and bouquet garni which has been tied together with string.
# Bring the liquid to a boil then cover the mixture with a buttered round of wax paper and the lid and braise on low heat basting artichokes with the cooking liquid once or twice for 40 minutes.
# Serve vegetables with a little sauce poured over the top.
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Category:Artichoke Recipes
Category:Carrot Recipes
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Mushroom Recipes
Category:Pearl onion Recipes
Category:White wine Recipes