Artichokes à la barigoule (braised artichoke hearts) with basil pesto

Trim large carrots into 3-inch portions, square off the sides into rectangles, cut into slabs, then half-inch batonnets, then medium dice. Save scraps for stock.

Chop an onion.

Blanch the pearl onions 30 seconds so they peel easily; peel.

Saute the bacon in a little olive oil for 2 minutes on medium-high.

Add the chopped onion, carrots, crushed garlic, pearl onions and artichoke hearts; stir and season with salt and pepper.

Deglaze with the wine and reduce by two thirds. Add the aromatics and chicken stock and braise slowly on low heat, about 30 minutes.

For the pesto, blanch basil leaves a few seconds, drain and squeeze out the remaining water, then process with garlic, parmigiano, pine nuts and olive oil.

Serve as is, or plate by filling each artichoke with the drained vegetable mixture and topping with pesto. The braising liquid can be reduced and served with it, or kept for soup.