Artichauts en Barigoule - alive magazine

Ingredients

• 1 lemon
• 4 large globe artichokes
• 5 tablespoons (75 mL) olive oil, divided
• 3 thick slices smoked bacon (2.5 ounces/75 g), cut into 1/4 by 1/2 inch (6 mm by 1 cm) lardons
• 8 pearl onions, peeled and halved
• 2 cloves garlic, thinly sliced
• 1 stalk celery (1.75 ounces/50 g), cut into small dice
• 1 medium carrot (2.5 ounces/75 g), peeled and cut into small dice
• 1/2 bulb fennel, cut into small dice
• 2 sprigs thyme
• 2 bay leaves
• 12 cup (125 mL) white wine
• 1 cup (250 mL) Chicken Stock or Vegetable Stock (or store-bought) or water
• 1/4 cup (15 g) fresh flat-leaf parsley leaves
• 1 teaspoon (3 g) kosher salt
• Freshly cracked black pepper, to taste