- 1 lemon, halved
- 8 medium-sized globe artichokes
- 2â€“3 tablespoons olive oil
- 1 thick slice of lean bacon, chopped into cubes
- 1 small onion, chopped
- 3 garlic cloves, thinly sliced
- few sprigs of fresh thyme
- few sprigs of fresh basil, stems and leaves separated
- Â˝ teaspoon coriander seeds
- 1/3 cup dry white wine
- 1Âľ cups chicken stock
This dish is based on artichauts Ă la barigoule, a classicÂ provenĂ§ale dish in which artichokes are gently poached inÂ fragrant stock, which is then boiled down to make a sauce.
- Fill a large bowl with water and squeeze the lemon halvesÂ into it. Working with one artichoke at a time, cut across inÂ half. Discard the top and pull off the outer green leaves untilÂ you reach the tender yellow leaves. If the artichoke is old,Â scrape out the hairy choke with a melon baller or spoon.Â Trim and peel the base and stem, then quarter the heart.Â Add to the bowl of lemon water. Repeat with the remainingÂ artichokes.
- Heat 2 tablespoons of olive oil in a medium pan. Drain theÂ artichokes and pat dry with a clean dish towel. In batches,Â fry the artichokes, cut-side down, until the edges are goldenÂ brown. Remove to a plate and set aside.
- Add the bacon cubes to the pan and sautĂ© until slightlyÂ browned, 4â€“5 minutes. Add the onion and cook, stirringÂ occasionally, until translucent, 4â€“6 minutes. Add the garlic,Â thyme, basil stems, and coriander seeds, then deglaze theÂ pan with the wine. Boil until reduced by two-thirds, then pourÂ in the chicken stock. Bring back to a boil and simmer untilÂ reduced by half.
- Return the artichokes to the pan. Simmer until they areÂ tender, 8â€“10 minutes, turning them over halfway through theÂ cooking time. Remove the artichokes and most of theÂ onions and bacon to a plate, then boil the sauce untilÂ reduced to a syrupy glaze. Return the artichokes, onions,Â and bacon to the pan and toss to coat with the sauce.
- Adjust the seasoning and transfer the vegetables to a warmÂ bowl. Tear the basil leaves and scatter them over theÂ artichokes.