Ingredients

• 4 (14 ounce) cans canned quartered artichoke hearts
• 1 cup olive oil
• 3 pounds thinly sliced shallots
• 3 small red onions, chopped
• 3 cloves garlic, minced
• 3/4 cup all-purpose flour
• 1/2 cup rice vinegar
• 1 gallon water
• 6 tablespoons vegetable base
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground nutmeg
• 2 tablespoons dried thyme
• 6 dried portabella mushrooms, softened in water
• 3 pounds fresh mushrooms, sliced
• 3 pounds carrots, sliced
• 3/4 cup capers
• 3/4 cup chopped fresh parsley