Carrots & Cannellini

My little Italian wife is a huge fan of both carrots and artichoke hearts. I love Cannellini beans. Thus a recipe is born. Threw this together, and she said "You have to save this recipe!". I cook to her tastes a lot, She hasn't run me off yet.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  cups carrots, sliced (about eight small carrots)
• 1⁄2 cup water
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon chicken bouillon (I use Better Than Bouillon paste)
• 1 (15 1/2ounce) can cannellini beans, drained and rinsed
• 3⁄4 cup  marinated artichoke hearts
• 1  small garlic clove, minced
• 2 -3  green onions, roughly chopped into 3/4 inch pieces, white and green parts (I used three, but next time I'll cut back to two)
• 1  teaspoon dried sage, crumbled up
• 1⁄2 teaspoon  Italian herb seasoning (I used Emeril's Italian Essence)
• 2  teaspoons butter, softened
• 2  teaspoons all-purpose flour

Directions

1. Put the carrots, water, salt and pepper into a three quart sauce pan. Simmer on medium-low, stirring occasionally until the carrots begin to soften but are still a slightly firmer than al dente. Drain off about half of the liquid. Next add the bouilon, stirring gently to dissolve and reduce the heat to low. Then add the beans, artichokes, garlic, onions, sage, and Italian seasoning. Simmer slowly until heated through. Stir gently every once in a while, being careful not to break it all up. About five minutes prior to serving, mix the flour into the butter. Stir this into the vegetables gently until it combines with the liquid in the pan to form a sauce. Taste and adjust the seasonings. Buon appetito!
2. P.S. I cooked this slowly while I was seasoning a couple of steaks and waiting for the fire to burn down, so cooking time is approximate. Also served with garlic bread. Superb!