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1
Prepare a bowl of cold water acidulated with lemon juice. Trim the artichokes one at a time: peel the stems, snap off the tough outer leaves until the pale, tender inner ones are exposed, and cut across the top third. Drop each artichoke immediately into the acidulated water. The artichokes should show no browning — oxidation at this stage cannot be undone.
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2
Heat 100 ml of olive oil in a wide casserole over a moderate flame. Add the sliced carrots and onions and the garlic cloves. Sauté gently until the vegetables are soft and translucent but have taken on no colour.
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3
Drain the artichokes and add them to the casserole. Pour in the white wine and the chicken stock. The liquid must come halfway up the artichokes — no higher, or the braising liquor will dilute rather than concentrate. Add the bouquet garni of thyme, bay, and orange zest, and season with salt. Lay a cartouche directly on the surface and cover with a lid. This is where the dish lives or dies: the liquid level, the seal of the cartouche, and the low heat of 160 °C together determine whether the artichokes braise to meltingly tender or stew to ruin.
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4
Braise at 160 °C for 45 to 60 minutes. The dish is ready at this stage when a knife slides into the heart of an artichoke with no resistance.
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5
Remove the lid and cartouche and return the casserole to the oven, or set over a gentle flame, for a further 10 minutes to reduce the braising liquid. The liquor should be slightly thickened and olive-oil enriched — visibly glossy rather than watery.
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6
Remove the bouquet garni. Allow the artichokes to rest until warm or at room temperature; the flavours settle on standing. Finish with a squeeze of lemon and a drizzle of fresh olive oil. Serve with the reduced braising liquor and the braised aromatics scattered around.