Peel the garlic. Wash the rosemary. Boil 1/2 litre water, broth, vinegar, garlic, bay leaf, 1 sprig of rosemary, peppercorns, salt and sugar. Let stand for 15-20 minutes. Peel or clean and wash the vegetables.
Cut carrots into slices, peppers lengthwise into pieces. Rinse artichokes and cut in half. Sieve the stock. Cook the vegetables one after the other: Peppers and carrots about 10 minutes, mushrooms and tomatoes about 6 minutes. Lift out the vegetables. Season to taste, stir in oil. Put the vegetables, artichokes and the rest of the rosemary in a large jar (approx. 3 litres). Cover with stock. Cover the vegetables and let them soak for about 24 hours.
Lift out the vegetables. Season to taste, stir in oil. Put the vegetables, artichokes and the rest of the rosemary in a large jar (approx. 3 litres). Cover with stock. Cover the vegetables and let them soak for about 24 hours. Keeps cold 5-6 days
waiting time approx. 24 hours