-
1
In a glass or ceramic bowl, combine the vinegar and the water.
-
2
Remove the outer leaves from each artichoke and trim the tops and bottoms.
-
3
Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points.
-
4
The edges should look scalloped, the bottoms rounded, and the tops pointed.
-
5
As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.
-
6
In a large nonmetal saucepan, heat the olive oil over medium low heat.
-
7
Add the bacon and cook for about 10 minutes, stirring occasionally, until golden.
-
8
Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it.
-
9
Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released.
-
10
Add the tomatoes to the pan and increase the heat to medium.
-
11
Cook for 10 to 15 minutes, until all the liquid has evaporated.
-
12
Add the broth, salt, and pepper and bring the liquid to a boil.
-
13
Drain the artichokes well and add them to the pan.
-
14
Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered.
-
15
Transfer the artichokes to a serving dish and keep warm in a low oven.
-
16
Increase the heat to high and boil the sauce until it has reduced to about 1 cup.
-
17
Taste for seasoning and then pour the sauce over the artichokes.
-
18
Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve.
-
19
Note: To toast pine nuts, preheat the oven to 350 degrees.
-
20
Spread the nuts on a cookie sheet and toast in the oven until golden, about 10 minutes.
-
21
Set aside to cool.
