Technical Stages :

• Dice the pork shoulder. Soak for 1 minute.
• Clean the mushrooms and cut them into pieces.
• Remove the artichokes stems and the outer leaves (you may cook them with their fuzzy center), Place under water and blanch them in boiling water with lemon juice for 3 minutes.
• Cut courgette and carrot in brunoise and roughlychop the onion.
• In a stew pan, Sweat these vegetables with diced pork shoulder in a bit of olive oil.
• Add the artichokes cut in quarters with their fuzzy stuff removed, crushed garlic cloves, bay leaf, salt and pepper. Cook a few minutes. Add the mushrooms and cook another 3 minutes. Deglaze with the white wine and add extra water to cover the vegetables.
• Cover the stewpan and place in preheated oven to 180°C (356°F) for about 15 minutes.
• Remove from the oven and reduce the remaining juice on medium heat.
• Adjust seasoning.
• Finely chop the herbs (fresh parsley and thyme) and sprinkle over the artichokes.
• Serve warm.