Dice the onion, carrot, and bacon into small cubes. Prepare the artichokes by trimming the base leaves and peeling the stems to 2.5 cm lengths.
In a hot pan with olive oil, sauté the diced vegetables and bacon until lightly browned. Add the artichokes, season with salt, coriander berries, and bay leaf, and cook until slightly softened and well combined.
Deglaze with white wine, then add water. Simmer gently for about 30 minutes. Remove the artichokes from the pan, quarter them, and arrange in warm bowls. Top each with a generous spoonful of fresh brousse cheese.
Bring the cooking juices to a boil, stir in the sugar and vinegar. Off the heat, incorporate the butter knob by knob, whisking vigorously for a silky emulsion.
Adjust seasoning to taste, stir in chopped parsley and tarragon, then pour the sauce over the artichokes. This classic Provençal dish showcases fresh, regional ingredients with balanced flavors.
