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Ingredients

• 2   lemons, halved
• 36   baby artichokes (3 pounds)
• 1/4 cup  extra-virgin olive oil
• 6   garlic cloves, quartered lengthwise
• 2   carrots, thinly sliced on the bias
• 1   medium onion, thinly sliced
• 1 tablespoon  thyme leaves
• 2   bay leaves
• 1 teaspoon  black peppercorns
• 1 teaspoon  coriander seeds
• 3/4 cup  dry white wine
• 1/2 teaspoon  salt
•   Fresh Tomato Coulis, for serving

Description

This Healthy, Zippy Provencal Classic Is Known As Artichokes Barigoule. Served Over Whole-grain Brown Rice Or Buckwheat Couscous, It Makes A Lovely Vegan Main Course.

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