This is also a dish that improves overnight so the flavors have time to meld together. Make it a day or two before and reheat it gently to serve.
1 large onion, sliced thinly
1 medium carrot, diced small
3 cloves garlic, minced
1 teaspoon fresh thyme
1 bay leaf
12 ounces (about 3 cups) frozen artichokes
1/2 cup dry white wine
1/2 cup vegetable broth or water
2 teaspoons drained capers
zest from one lemon
1/4 cup minced parsley
extra-virgin olive oil
extra minced parsley
Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions and carrots with a healthy pinch of salt until the onions are wilted and translucent, 5-6 minutes. Stir in the garlic, thyme, and bay leaf, and cook for 30-60 seconds.
Scatter the frozen artichokes around the pan and pour in the wine and broth. Increase the temperature to bring the liquid to a boil, then reduce to a simmer. Cover and cook for 5-7 minutes, until the artichokes are easily pierced with a fork.
Uncover the pan and let the broth reduce slightly. Stir in the capers, lemon zest, and parsley. Taste for seasonings.
When plating with pasta or fish, drizzle a little extra-virgin olive oil over each dish, sprinkle with the extra parsley, and add a lemon wedge.
(Images: Emma Christensen)