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1
Fill a bowl with ice and water; set aside.
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2
Trim the artichokes; snap off the tough outer leaves.
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3
Cut in half, and cut off the top quarter of each artichoke.
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4
Snip the remaining leaf tips with scissors.
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5
Trim the bottom of the stem; using a vegetable peeler, peel off the tough outer skin.
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6
Spread the leaves to gain easier access to the choke; scoop out the choke with a melon baller.
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7
Squeeze some lemon juice onto the heart; squeeze more lemon juice into the ice bath; add lemon halves and artichokes while preparing the rest.
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8
Fill a saucepan large enough to accommodate all the artichokes with 2 inches of water.
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9
Add salt, peppercorns, thyme, garlic, and 2 tablespoons olive oil; bring to a simmer.
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10
Add the artichokes, stem end up; cover the saucepan.
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11
Steam until tender, about 25 minutes.
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12
The leaves should pull off easily; the heart should feel tender when pierced.
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13
Drain well.
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14
Cool to room temperature.
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15
Meanwhile, cook the bacon in a large saute pan over medium-low heat until brown and crisp, and the fat is rendered.
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16
Using a slotted spoon, remove the bacon from the saute pan, and set aside.
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17
Depending on the amount of bacon fat in the saute pan, add enough olive oil to make a total of 1/3 cup fat and oil.
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18
Add the shallots, carrots, and celery, and cook until the vegetables are soft and fragrant, about 4 minutes.
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19
Stir in the grainy mustard, and season with salt and pepper.
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20
Return the bacon to the saute pan.
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21
Arrange the artichokes on a serving platter.
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22
Spoon the hot mixture into the cavity of each artichoke.
