Cut the onion, carrot and bacon into small cubes. Peel the artichokes. Remove the leaves at the base. Peel the tails, keeping them 2.5 cm long.
In hot olive oil, brown the diced carrot, onion and bacon. Add the artichokes. When the ingredients have sweated slightly and are well mixed, season with salt, coriander and bay leaf.
Deglaze with white wine. Wet with water. Cook for about 30 minutes, on a low simmer. Remove the artichokes. of the casserole. Cut them into four then arrange them in very hot bowls. Place a large spoonful of bush on top.
Bring the barigoule cooking juices to a boil. Add the sugar and then the vinegar. Off the heat, add the butter, hazelnut by hazelnut, whisking vigorously.
Adjust the seasoning.
Add chopped parsley and tarragon.
Pour the sauce over the artichokes.
