In a food processor, blend basil leaves* with olive oil, garlic, pine nuts, parmesan, and lemon juice. Season with salt and pepper to taste. Use what needed and keep pesto refrigerated for a week. Pesto can be kept frozen for up to 3 months as well. *Basil leaves can also be quickly blanched prior processing.
Turn artichokes, rub hearts with lemon juice to prevent from browning – reserve artichoke leaves for later use. Make a sachet with 8 black peppercorns, 8 coriander seeds, 1 tsp/3g fennel seeds, a sprig fresh thyme and one bay leaf. In a large hot pot or sautoir, sauté bacon and olive oil for a couple of minutes on medium high heat. Add the diced carrots, chopped onions, crushed garlic cloves, pearl onions and artichokes hearts. Season with salt and pepper. Stir to combine and cook for a few minutes. Deglaze with the white wine and reduce by two-third. Add chicken stock to cover, and add sachet. Put the lid on and cook for 30 minutes on low heat. Turn off the heat and discard aromatic and garlic. Remove and set aside the artichokes hearts and pearl onions; keep warm. Pass the vegetable mixture into a sieve; the saved liquid can be degreased if necessary and slightly thickened using some corn starch dissolved in cold water. The liquid can also be saved for soups or to cook pasta.
Fill each artichoke heart with the barigoule mixture, pearl onions and pesto. Enjoy!