1
tbps lemon juice 2 pounds baby artichokes 6 tablespoons olive oil 1 medium onion, thinly sliced 4 garlic cloves, thinly sliced 1 teaspoon dried thyme or 2 sprigs fresh 1/2 cup vegetable stock 1/3 cup dry white wine 2 tbsp capers 1 tsp
corn starch (optional) Salt and pepper to taste