Artichokes braised in olive oil and white wine

 Ingredients:

1 1/2 lemons

4 large artichokes

1/2 medium yellow onion, peeled

1 small leek, top trimmed and green outer leaves discarded

1 celery stalk, trimmed and peeled

1 small carrot peeled

1 slice bacon (optional)

salt and pepper

2 garlic cloves, peeled

1 bay leaf

2 sprigs of fresh thyme

2 sprigs of fresh tarragon

1 cup dry white wine

1/4 cup olive oil

Method:

Combine juice of 1 1/4 of lemons and 1 quart water in a large bowl.  Trim artichokes, removing stems and leaves on the stem. Rub from time to time with the remaining quarter lemon.  Set trimmed artichoke bottoms aside in lemon water.  Cut the half onion lengthwise, then slice thin.  Quarter leek lengthwise, then cut into thin strips about 2 inches long.  Thinly slice celery and carrots.  If using bacon, render it for 2-3 minutes, then add 1/8 cup oil.  Otherwise heat oil in pot, add onions, leeks, celery, and carrots.  Season with salt, then reduce heat to medium- low and slowly cook, stirring occasionally until veggies are tender- not brown, about 20 minutes.  Add garlic and cook for another minute.  Drain artichokes and add to the pot.  Add a little more salt and pepper, enough olive oil to coat artichokes (about 1 Tbsp), bay leaf, and half the tarragon and thyme.  Mix gently and arrange artichokes in a single layer.  Pour in wine and enough water to cover the artichokes, about 1 cup and bring to a simmer.  Partially cover the pot, reduce heat, and gently simmer until artichokes can be easily pierced with a knife, about 30 minutes.  Add remaining tarragon and thyme and remove pot from heat.