List of Ingredients
- peeled sweet Italian onions
- white turnips
- honey
- 4 of artichokes
- Butter
- Bay leaf
- Garlic
- Thyme
- Dry white wine
- White wine vinegar
- Extravirgin olive oil
- Salt
- Pepper
Method
Clean the artichokes, leaving about 3/4 inch of stem. Cut them in half and dig out the choke. Brown a clove of garlic with the peel along with a sprig of thyme, in a thin layer of oil. Add the artichokes and brown them; season with salt and pepper, blend in a glass of wine and cook for 10 minutes.
Clean the onions, removing the bottom, and put them in a saucepan with a knob of butter and a drizzle of oil, the honey, a bay leaf and a pinch of salt. Moisten with 2 glasses of water and 2 tablespoons of vinegar and cook for about 15 minutes. Peel the turnips and cut them into wedges; round them a little with the small knife. Submerge them in lightly salted boiling water and cook for 15 minutes, then drain.
Combine the artichokes and turnips in the saucepan with the onions, mix so as to glaze all the vegetables and cook for 2 minutes, turn off and serve.