Artichoke Stew With Pine Nuts

Directions

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