Simple, stunning and delicious, this satisfying vegan side is a wonderful way to prepare fresh artichokes.

Preparation

With a pair scissors, cut the thorn off the tip of each leaf of the artichoke. 

Mix 2 cups of water and lemon juice. Use a serrated knife to quarter each artichoke from stem to tip, dipping in the lemon water after each cut to limit oxidation. Remove the choke with a spoon or paring knife, then dip in lemon water once more.  

Heat olive oil in a large sauté pan with a lid. Add the onion, carrots, garlic, bay leaf, thyme and lemon wedges and sauté until onion is translucent, about 2 minutes. Deglaze with white wine and bring to a boil.

Nestle the artichokes in the pan in a single layer. Add 2 cups water and salt, then bring to a boil. Cover with lid and cook on medium-low heat for about 15 minutes, or until artichokes are tender, adding more water if necessary. 

Transfer to a serving dish and top with the braising vegetables.