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1
In a glass or possibly ceramic bowl, combine the vinegar and the water.
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2
Remove the outer leaves from each artichoke and trim the tops and bottoms.
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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 create points.
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4
The edges should look scalloped, the bottoms rounded, and the tops pointed.
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5
As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.
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6
In a large non-metal saucepan, heat the extra virgin olive oil over medium-low heat.
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7
Add in the bacon and cook for about 10 min, stirring occasionally, till golden brown.
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8
Pour off all but about 1 1/2 Tbsp.
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9
of fat from the pan and throw away it.
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10
Add in the onion and cook for 6 to 7 min more, till softened, then add in the garlic and cook for 2 min more, till the aroma of the garlic is released.
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11
Add in the tomatoes to the pan and increase the heat to medium.
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12
Cook for 10 to 15 min, till all the liquid has evaporated.
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13
Add in the broth, salt, and pepper and bring the liquid to a boil.
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14
Drain the artichokes well and add in them to the pan.
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15
Reduce the heat so which the liquid is simmering and cook for about 25 to 30 min, covered.
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16
Transfer the artichokes to a serving dish and keep hot in a low oven.
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17
Increase the heat to high and boil the sauce till it has reduced to about 1 c..
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18
Taste for seasoning and then pour the sauce over the artichokes.
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19
Squeeze some lemon juice proportionately over the artichokes, scatter the toasted pine nuts over the top, and serve.
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20
This recipe yields 6 servings.
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21
Comments: To toast pine nuts, preheat the oven to 350 degrees.
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22
Spread the nuts on a cookie sheet and toast in the oven till golden brown, about 10 min.
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23
Set aside to cold.
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24
NOTES : Is it 36 or possibly 3 to 6 baby artichokes
