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Trim the top and bottom ¼ inch off of the baby artichokes. Use a sharp paring knife and trim the outer leaves off. Peel the stem if there is one attached.
Cut the artichoke in half lengthwise and drop into a pot with the lemon, sea salt and water.
Bring to a boil, then simmer till tender, about 20 minutes. The tip of a knife should easily pierce the artichoke.
Put one cup of the artichoke cooking liquid, white wine and olive oil in a pan and bring to a boil.
Add lamb bacon, carrots, garlic, thyme, and bay leaf. Simmer until the carrots are tender, about 15 minutes.
Add artichokes, lemon zest, and some lemon juice. I say some lemon juice because I want you to taste it. Add just enough to taste the lemon juice's acidity slightly.
Add basil and whisk in the butter.
Adjust with salt and pepper then serve.