Fill up a medium bowl with water and add the lemon juice.
Clean the artichokes: cut off top 1/3 of the artichoke, including spiny tops.
Remove the outer leaves by peeling them back until they snap.
Using a paring knife, peel stem to remove the fibrous outer layer.
Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart.
With a spoon, scoop out the chokes and clean the inside of the artichoke.
Immediately put artichokes in a bowl of water with lemon.
In a medium sauté pan, warm up the olive oil and bacon.
When the fat the starts to render, add the onion and cook for 5-6 minutes until it starts to soften.
Add the carrots and cook for 3-4 minutes.
Add the garlic and continue cooking for 1 minute.
Drain the artichokes, shaking off any excess water, and add them to the pan.
Add the thyme, bay leaf, parsley, and 1 teaspoon salt. Stir well.
Add the wine and cook for 2-3 minutes until the alcohol evaporates. Lower the heat, cover, and cook 40-45 minutes, until the artichokes can easily be pierced, adding a little water if they dry out.
Discard the bay leaf, adjust seasoning to taste, add a grinding of black pepper, and transfer to a serving dish.