Artichokes Provencale (Artichauts a la Provencale)

9 small or 6 medium-size artichokes
1 cup fine bread crumbs
1/4 cup milk
1/4 cup chopped parsley
1 clove garlic, peeled and minced
Salt and pepper
1 medium-size onion, chopped
2 carrots, scraped and cut in disks
Bouquet garni of sage, thyme, and a bay leaf
2 or 3 tablespoons olive oil
1/2 cup (or more) bouillon

Cut off the tips of the leaves and remove the toughest ones. Cut the base of each artichoke straight across so it can sit down firmly without tipping. Make a mince of the fine bread crumbs, soaked in milk and pressed out, and the parsley mixed with the garlic, salt and pepper.

Slip small spoonfuls of this stuffing between the leaves of the artichokes, putting the largest portions in the center ones. Put a layer of chopped onion in the bottom of a nonmetal casserole. Stew over it 1 or 2 srcaped carrots cut in disks. Add a small bouquet garni and place the filled artichokes, close together, on this bed. Sprinkle generously with olive oil and place the casserole over moderate heat. After the contents have begun to heat, add 1/2 cup of bouillon. Cover very tightly. Simmer for 1.5 hours or 2 hours depending on the size of the artichokes.