8 artichoke hearts or bottoms, trimmed

1 carrot, peeled and cut into chunks

1 onion, quartered

2 cloves garlic, peeled and halved

2 tablespoons (30 ml) olive oil

Juice of 1 lemon

Salt and pepper

In a saucepan, sauté the artichokes, carrot, onion, and garlic for about 1 minute in the oil. Cover with water and add the lemon juice. Season with salt and pepper. Bring to a boil and simmer gently for about 20 minutes, depending on their size. Cool completely in the broth. Refrigerate.

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