Trim the stalks and cut the top off each artichoke leaf. Then cut in half, lengthways, and with a small knife cut out the choke (hairy, silky fronds).
Rub cut leaves all over with lemon juice. In a large pan sauté onion, bacon and carrots for 3 minutes, add garlic and cook for 2 more minutes.
Put in the artichokes, oregano and bay leaf, and pour over the wine and stock. Cover and simmer on a gentle heat for 30 minutes.
Remove lid, increase the heat and reduce the stock by half, serve spooned over the artichokes. You can add fish fillets for the last 10 minutes of cooking, if you like.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.