|Olive oil||6 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Carrot||1 , chopped|
|Minced parsley||1 Tablespoon|
|Dry white table wine||1 Cup (16 tbs)|
Place in saucepan with olive oil, onion, garlic, carrot, parsley, and rosemary.
Cover and cook, shaking pan a few times, until onion is golden.
Add wine; cover and cook until artichokes are tender, about 40 minutes.