Peel the garlic. Wash the rosemary. Boil 1/2 l 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 and halve artichokes
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
Layer the vegetables, artichokes and the rest of the rosemary in a large glass (approx. 3 l). Cover with stock. Cover the vegetables and let them soak for about 24 hours. Keeps cold 5-6 days
Extras for the buffet: A French cheese platter, equipped with e.g. Brie, blue cheese & Comté, is always very popular. Baguette, pistachios, nuts and olives round everything off