Savory Artichoke and Carrot Medley

1.Heat the olive oil in a large skillet over medium heat.

2.Add the chopped onions and sauté until they become translucent, about 5 minutes.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the sliced carrots and chopped celery to the skillet, stirring to combine with the onions and garlic.

5.Pour in the white wine and vegetable broth, bringing the mixture to a gentle simmer.

6.Add the quartered artichoke hearts and dried thyme, stirring well to incorporate all ingredients.

7.Season with salt and pepper to taste.

8.Cover the skillet and let the medley simmer for about 15-20 minutes, or until the carrots are tender.

9.Remove the lid and cook for an additional 5 minutes to allow the sauce to reduce slightly, stirring occasionally.