Artichauts a la Barigoule from The Cooking of Provence by Patricia Lousada

Ingredients

• 4 large fresh artichokes
• juice of one lemon, plus extra to taste
• 3 tablespoons olive oil
• 1 carrot, chopped very finely
• 1 celery stick, chopped finely
• 2 shallots, chopped finely
• 1 garlic clove, chopped finely
• 150 ml (¼ pint) white wine
• 300 ml (½ pint) chicken stock
• 1 bay leaf
• salt
• pepper
• 100 g (3½ oz) unsmoked streaky bacon, chopped
• 1 tablespoon olive oil
• 15 g (½ oz) butter
• 2 tablespoons mixed chopped parsley, tarragon or chives
• 3 tablespoons breadcrumbs
• 250 g (8 oz) mushrooms, chopped finely
• 1 shallot, chopped finely