Artichoke Hearts in Red Wine Sauce from The Cooking of South West France by Paula Wolfert

Ingredients

• Salt
• 1½ cups unsalted chicken stock (storebought or homemade), reduced to ¾ cup
• Pinch of sugar
• 1½ tablespoons Armagnac or Cognac
• 2 tablespoons unsalted butter
• 1 to 2 teaspoons minced fresh flat-leaf parsley
• ¼ cup French peanut oil or light olive oil
• 1 cup finely diced jambon de Bayonne, prosciutto, or Serrano ham
• 1½ cups chopped onions
• ½ cup chopped mushrooms ⅔ cup minced scallions
• 2 teaspoons sliced fresh garlic
• 1 cup sliced carrots
• 2 teaspoons tomato paste
• 1 bottle (750 ml) full-bodied red wine, such as California Petite Sirah
• Herb bouquet: 3 sprigs of parsley, 1 sprig of thyme, and 1 imported bay leaf tied in a bundle with string
• 6 peppercorns, lightly cracked
• 6 globe artichokes or 2 packages (9 ounces each) frozen artichoke hearts, thawed
• 1 cup finely diced pancetta