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Artichokes Barigoule Style

DIRECTIONS

Trim the stems of the artichokes, leaving about 2 inches. Using a heavy chopping knife, cut about 1 inch off the tops. Tear away several layers of outside leaves close to the base, and trim the bottoms smoothly and evenly with a small sharp knife. As you work, generously rub each artichoke with the lemon half to prevent the flesh from darkening, and place in a bowl of cold water and lemon juice.
Heat the oil in a pot large enough to hold artichokes side by side. Sauté the onion and carrots for 10 minutes, or until soft but not brown. Add the thyme, bay leaf, and half of the garlic.
Arrange the artichokes on top of the vegetables and sprinkle with salt and pepper. Pour in the wine and enough water to barely cover the artichokes. Cover and simmer for 20 minutes, adding more water as needed. Uncover, raise the heat to high, and reduce the broth to a syrupy liquid, about 15 minutes, or until artichokes are tender when pierced with a fork. (Turn artichokes periodically during this time.)
Place the basil, parsley, and the remaining garlic in a food processor or blender and chop fine. Just before serving, sprinkle the artichokes with salt and pepper again and carefully stir in the garlic mixture.
To serve, spoon the artichokes into shallow soup bowls with the vegetables and juices.