6  whole artichokes, trimmed
3  carrots, peeled and finely diced
1  medium-size yellow onion, peeled and finely diced
1/2 cup olive oil
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup fresh lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Place the artichokes in a deep heavy pot and just cover with water. Add the remaining ingredients (reserve a bit of the parsley for garnish). Cook, partially covered, at a gentle boil until the leaves pull away easily, 40 minutes. Drain the artichokes.

Transfer the artichokes to a large serving platter. Strain the cooking liquid and strew the vegetables and herbs over the artichokes. Serve hot, or cool to room temperature.