Braised Artichokes with Mushrooms and Onions

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 medium artichokes
 * 1 lemon halved
 * ½ teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * ¼ cup olive oil
 * 2 cups small white onions peeled
 * 2 carrots sliced
 * ¼ pound sliced mushrooms
 * 2 garlic cloves minced
 * ⅓ cup white wine vinegar
 * ½ cup dry white wine
 * 1½ cups chicken stock

Bouquet Garni

 * 1 celery stalk
 * 1 small leek white part only
 * 1 sprig thyme
 * 1 bay leaf

Directions

 * 1) Cut off the top third of each artichoke and rub the cut edges with a lemon half them trim any dried portion from the stem.
 * 2) With scissors snip off the small leaves at the base and the points of the leaves.
 * 3) Scoop out the choke of each artichoke with a spoon and season the inside with lemon juice, salt and pepper.
 * 4) Rub all cut surfaces with a lemon half and transfer the artichokes to a bowl of cold water.
 * 5) Squeeze the juice of the lemon into the bowl.
 * 6) In a saucepan over medium heat warm the oil until hot.
 * 7) Add the onions and carrots and cook the vegetables stirring occasionally for 5 minutes.
 * 8) Add the mushrooms, garlic, salt and pepper then cook the mixture stirring for 3 minutes.
 * 9) Add the artichokes and turn them to coat with oil then add the vinegar, wine, stock and bouquet garni which has been tied together with string.
 * 10) Bring the liquid to a boil then cover the mixture with a buttered round of wax paper and the lid and braise on low heat basting artichokes with the cooking liquid once or twice for 40 minutes.
 * 11) Serve vegetables with a little sauce poured over the top.