Recipe - Stuffed Artichokes Braised A La Barigoule

4 lg Artichokes; leaf ends
trimmed
1 Lemon; halved
=== STUFFING ===
One fourth pound Bacon; cooked, drained,
And crumbled
1 cup Dry bread crumbs
2 tablespoon Olivada; (olive paste)
(available in specialty food
stores)
2 Garlic cloves
3 tablespoon Chopped parsley
1 tablespoon Chopped fresh thyme
3 tablespoon Olive oil
1 Egg
=== BRAISING LIQUID ===
4 tablespoon Olive oil
1 Onion; thinly cut or sliced up
3 Garlic cloves; thinly cut or sliced up
1 cup Peeled; chopped tomatoes
One half cup Dry white wine
1 Bay leaf
1 Thyme sprig
Salt; to taste
Freshlyground black pepper;
to taste

Cut stems so artichoke bottoms lie flat. Rub trimmed artichokes with lemon
half to prevent browning. In a large pot of boiling water simmer artichokes
with squeezed lemon half for 3 minutes. Drain and cool. Spread leaves
apart, pry free and pull out tender inner leaves and chokes and discard.
Combine stuffing ingredients, mix well and divide among artichokes, packing
it firmly into middle. In a shallow casserole heat 2 tablespoons oil, add
onions and garlic and cook over low heat just until softened. Add tomatoes,
wine, herbs and season with salt and pepper. Add artichokes, stuffedsides
up and add just enough water to reach halfway up sides. Drizzle with
remaining 2 tablespoons oil. Bring to a boil, cover and simmer 30 minutes,
or until tender. Transfer artichokes to a baking dish, pull leaves slightly
apart to expose filling, and broil until crumbs are crisp. Meanwhile,
reduce cooking liquid over high heat until flavors are concentrated. Serve
artichokes in large shallow soup bowls with some braising liquid. Drizzle
with some extravirgin olive oil, if desired. This recipe yields 4