Artichokes à la barigoule
Each cleaned artichoke cut into four. Use the stems as well. Just peel them and cut into chunks.
In a heavy based pan heat up a couple of tablespoons of olive oil. Add the shallots and gently fry until they turn translucent. Now place in the pan the drained artichokes (along with their stems) as well as the carrots. Fry all together for 5 minutes.
Now pour in the wine and wait until it almost evaporates. Pour in the stock, sprinkle the vegetables with a little salt and arrange the thyme on top. Cook on a low to medium heat for 30-40 minutes with the lid on.
In the meantime in a separate pan, start frying the pancetta adding some olive oil if needed.
Once the pancetta lardons turn golden in colour on all sides, add them with their released juices into the pan with the artichokes. Cook together until the artichokes and carrots turn soft.
Serve warm drizzled with some lemon juice to taste and garnished with the parsley.