Marinated Carrots With Artichokes - cooking recipe

Ingredients

5 medium sized carrots
1/3 c. olive oil
2/3 c. water
2 Tbsp. lemon juice
1/2 tsp. grated lemon peel
2 tsp. salt
1 tsp. sugar
1/8 tsp. black pepper
1 (8 oz.) pkg. frozen artichoke hearts or 1 can
lettuce (for garnish)

Preparation

Cut carrots into 1/2-inch thick slanting slices.
Heat olive oil in large pan; add carrots.
Cover and cook until partially tender (about 8 minutes).
Add water, lemon juice and peel, salt, sugar and pepper.
Bring to boiling; add artichoke hearts and cook until just tender or if using canned artichokes, warm through. Lift out vegetables with a slotted spoon and arrange in bowl. Cool vegetables and cooking liquid separately, then pour cooled liquid over vegetables and refrigerate several hours.