1/2 cup red wine vinegar
6 cups water
36 baby artichokes, halved
1 tablespoon olive oil
4 ounces bacon, finely diced
1 large onion, finely chopped
3 large cloves garlic, finely chopped
1 pound ripe tomatoes, peeled, seeded, and chopped
3 cups chicken broth, preferably homemade
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Lemon wedges, for serving
1/4 cup pine nuts, toasted (see Note)
To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 10 minutes. Set aside to cool.