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1
Preheat the oven to 300 degrees (150 C.).
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2
Season the capon with salt and pepper and stuff the cavity with the whole fresh herbs, stems tied in a bundle; set aside.
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3
Heat 4 tbsp (60 ml) of butter in a Dutch oven over medium heat.
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4
Add the bacon and cook until some of the fat renders and the bacon is crisp, two to three minutes.
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5
Add the carrots, onions and celery, and cook until light golden brown, 10 to 12 minutes.
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6
Remove the pot from the heat.
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7
Place the capon on top of the vegetables and rub with softened butter.
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8
Cover the pot and place in the oven.
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9
Baste the capon every 30 minutes with pan drippings or butter.
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10
Remove the lid during the last 30 minutes of cooking time to allow capon to brown, until a thermometer inserted in the thickest part of the thigh reads 170 degrees (80 C.), about four hours.
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11
If using fresh artichoke hearts, add them to the pot after three hours.
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12
Remove the capon and let rest while finishing the sauce.
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13
Place the pot over high heat and bring the liquid to a boil.
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14
Reduce slightly.
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15
Skim away any excess fat that rises to the surface.
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16
Add the broth and bring to a boil.
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17
Degrease the sauce again thoroughly.
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18
Reduce the heat slightly and simmer until reduced and thickened to a sauce-like consistency, about 10 minutes.
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19
Add the tomatoes, artichoke hearts - if using canned - and chopped herbs.
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20
Simmer just until the tomatoes are heated through.
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21
Taste and season with salt and pepper.
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22
Carve the capon and serve it with the sauce.
