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Ingredients

• 6 globe artichoke*s or 2 packages (9 ounces each) frozen *artichoke hearts, thawed
• 1 cup finely diced pancetta
• ¼ cup French peanut oil or light olive oil
• 1 cup finely diced jambon de Bayonne, prosciutto, or Serrano ham
• 1½ cups chopped onions
• ½ cup chopped mushrooms
• ⅔ cup minced scallions
• 1 cup sliced carrots
• 2 teaspoons sliced fresh garlic
• 1 bottle (750 ml) full-bodied red wine, such as California Petite Sirah
• 2 teaspoons tomato paste
• Herb bouquet: 3 sprigs of parsley, 1 sprig of thyme, and 1 imported bay leaf tied in a bundle with string
• 6 peppercorns, lightly cracked
• Salt
• 1½ cups unsalted chicken stock (storebought or homemade—page 405), reduced to ¾ cup
• Pinch of sugar
• 1½ tablespoons Armagnac or Cognac
• 2 tablespoons unsalted butter
• 1 to 2 teaspoons minced fresh flat-leaf parsley

Description

Chow