(snipped drivel which is infiltrating ngs across the board)

24 baby artichokes (I'm thinking 12 would do it)
1/2 cup wine vinegar
1/4 cup olive oil
1/2 tsp. salt
1/2 teaspoon dried oregano
6 slices thick-cut bacon, diced
3 tablespoons olive oil
1 c. chopped onion
2 to 3 cloves garlic, minced
1 quart chicken broth
1-1/2 c. Arborio rice
1 c. freshley grated Parmesan cheese

Rinse baby artichokes and drain.  Cut off stem of each artichoke at its
base.  Peel back and snap off leaves all around the base, starting at the
base and working around the artichoke until you reach leaves that are yellow
at the top and no longer easy to separate.  Cut off top 1/3 of leaves. In a
large saucepan or pot, over medium heat, bring vinegar, olive oil, salt and
oregano to a simmer.  Add prepared baby artichokes, cover and simmer until
tender, about 10 to 15 minutes.  Drain and set aside. Discard cooking
liquid.  In same pan cook bacon until crisp. Lift bacon out and set aside
with artichokes.  Drain bacon drippings, reserving 2 tablespoons.  In the
same pan heat 3 tablespoons olive oil along with reserved bacon drippings.
Add onion and garlic and cook until onion is tender, about 5 minutes.
Meanwhile, in a separate deep saucepan, heat broth to simmering and keep
hot.  Add rice to bacon drippings and cook and stir until every grain of
rice is coated and beginning to turn golden, about 3 to 5 minutes. Add about
1 cup of hot broth to rice and cook and stir until broth is completely
absorbed.  Continue to add hot broth a cup at a time, cooking and stirring
after each addition until absorbed.  Stir in reserved cooked artichokes and
Parmesan cheese.

Jill