* When the steaming ceases, sprinkle evenly all over with wine vinegar, allowing excess to drain through sieve.
* Crush a garlic clove hard against the bottom of a bowl, and use the halves to rub the bowl. Add carrots and very generously dress them with extra virgin olive oil. Flip them over and over to marinate. Let steep all afternoon. Either flip them every so often in the extra virgin olive oil, or else cover them with regular olive oil and leave them be (if you opt to cover, when time comes to serve, use a slotted spoon to remove them to the serving dish, leaving behind excess oil).
* Before serving, sprinkle with lemon juice; taste and correct for tartness, salt, and spice.