What do we need:

• 1/3 cup extra virgin olive oil
• 1 large onion, chopped
• 2 carrots, chopped into 1/2 inch pieces
• 3 cloves garlic, chopped
• 1 12-oz package frozen artichoke pieces
• 1 tsp chili flake
• 3/4 cup dry white wine
• 1 28-oz can crushed tomatoes
• 1 cup vegetable broth (or water)
• 1/3 cup packed Italian (flat leaf) parsley, coarsely chopped
• salt and pepper, to taste

Steps:

• In a large pot, heat the olive oil over medium heat.
• Add the onion and carrots; saute for about 5-7 minutes, until vegetables have softened.
• Add the garlic, artichokes, and chili flake.
• Cook for an additional two minutes, stirring frequently.
• Add the wine and loosen any browned bits on the bottom of the pan.
• Add the tomatoes and broth.
• Bring to a simmer; then cover and cook for 20 minutes.
• Just before serving, stir in the parsley.
• Drizzle with truffle oil at the table if desired.

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