Start by finely choppinh the onion and fry over medium heat in a heavy saucepan.

Peel and cut the beets, carrot and artichoke. When the onions are lightly browned add the beets, carrots and artichoke and fry for a few minutes. Add the tomato puree and stir, then pour over the wine and broth. Let simmer for 40 minutes.

Wash and cut the mushrooms into fine pieces. Fry in a frying pan, without oil first, and then when the mushroom has leached out in (takes a few minutes), pour in a little vegetable oil and fry so that they get a nice golden color.

Taste the stew and add salt and pepper if needed. Garnish with the parsley and the fried mushrooms. Amazing with a little piece of sourdough bread.