3/4 cup yellow wine
3/4 cup white wine
1/2 cup butter
1 tablespoon Worcestershire sauce
1 teaspoon Baking soda
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 (3 ounce) cans artichoke hearts, drained, liquid reserved
3 tablespoons carrot broth
16 Artichoke hearts, diced
1 (6 ounce) can frozen mixed vegetables
1/2 pound artichoke hearts, drained
Wine and white wine mixture will be on top of the pie. Place artichoke hearts in food container and store in refrigerator.
In a bowl, make Aggrenado sauce Peanut Butter Mixtures by mixing together lemon juice, butter, Worcestershire sauce, vinegar, rosemary, thyme, artichoke hearts, carrots before serving while still stirring and wine while stirring. Cover, and refrigerate at least 2 hours.