Note: if you are using frozen artichoke bottoms/cups skip step 1.

Combine lemon juice and 6 cups water in a large bowl. Cut away tough outer leaves on the artichoke's base until you reach inner yellow leaves. Using a serrated knife, cut the artichoke in half lengthwise. Using a peeler or sharp knife, remove green outer layer from stem and base. Trim off bottom 1⁄2" of stem. Use a spoon to scoop out fuzzy choke from center of artichoke.  Transfer to lemon water. Repeat with remaining artichokes.

Heat a large sauté pan with the olive oil over medium-high heat. Add artichokes cut side down, with mushrooms, garlic, and carrots. Cook, stirring occasionally, until the vegetables begin to brown, about 8–10 minutes. Add the lemon slices and wine, Reduce wine by half, about 3–4 minutes. Add enough water to just cover vegetables; bring to a boil.

Reduce heat to medium-low; simmer until vegetables are tender, 12–15 minutes. Season with salt and pepper. Using tongs, transfer artichokes, carrots, and mushrooms to a bowl. Increase the heat and reduce the braising liquid to 1⁄3 cup, about 8–10 minutes. Add back the artichokes, mushrooms, carrots, and olives; heat through. Garnish with lemon zest, parsley, basil and paprika.

Serve the barigoule hot with chicken fish or beef, or serve cold.

*Espelette pepper is a variety of chili pepper that was originally grown in Mexico, transplanted to the Basque region of France and cultivated there. The peppers are harvested in October, dried and made into ground or pureed pepper. The peppers are not really spicy, but are fruity and very flavorful.