2 1/2 cups white wine
2 1/2 cups chicken broth
2/3 cup extra virgin olive oil
3 leeks (white part only), thinly sliced
2 carrots, thinly sliced
1 medium onion, thinly sliced
4 cloves garlic, crushed
4 large artichokes, trimmed and rubbed with fresh lemon wedges
10 thyme sprigs

In medium bowl, combine wine, chicken broth and oil. In pot with lid (large enough to hold artichokes in single layer), combine leeks, carrots, onion, and 1 cup broth mixture. Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic and artichokes stem-side up, cover and cook 5 additional minutes. Pour in remaining broth, cover and cook over low heat 35 to 40 minutes until artichoke bottoms can be easily pierced with fork.