This Classic French Springtime Dish Deserves a Place on Your Table

Ingredients

• 4 tablespoons (60 g) unsalted butter
• 1 small yellow onion or 2 medium shallots (about 4 ounces; 115 g), minced
• 1 1/4 pounds (565 g) cremini mushrooms, stemmed and finely minced (or processed in a food processor)
• 2 tablespoons minced flat-leaf parsley
• 1 pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 2 lemons, halved
• 4 large or 12 small artichokes (2 pounds; 1 kg)
• 6 paper-thin slices pancetta plus 2 ounces diced pancetta (55 g)
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 medium (6-ounce; 170 g) yellow onion, thinly sliced
• 1 large (5-ounce; 140 g) carrot, peeled and cut crosswise into thin rounds
• 3 medium cloves garlic
• 1 cup (235 ml) dry white wine
• 3/4 cup (175 ml) homemade chicken stock or low-sodium broth (or vegetable stock, if desired)
• 3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 large bay leaf, tied together into a bundle with kitchen twine
• 1 tablespoon (15 g) unsalted butter
• Freshly ground black pepper
• 1 teaspoon minced flat-leaf parsley

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