The first of all is boiling the eggs. Heat up some water in a pot and when the water starts boiling add the eggs. It is a good idea to heat up on an intense heat until it starts boiling. Once we add the eggs we can lower the heat a bit. In 15 minutes more or less the eggs will be boiled. Remove them from the water, let them cool down and peel them.
Next we wash the artichokes and cut the trunk and the external leaves that cannot be eaten. Now, heat up another pot with water and some salt. Again when the water starts boiling, we add the artichokes 25 minutes more or less until they are cooked.
Peel the cloves of garlic and the onion and mince them in little pieces. Dice the leek and put some oil on a pan, and start heating up it. Add all the vegetables so that they start frying lightly. After a couple minutes, when they become a bit golden, we add the bacon cut in little cubes, a spoonfull of flour, the white wine and a bit of the soup of the artichokes.
When the artichokes are cooked, remove them from the pot and strain them. We should check if they are cooked by stinging them lightly with a knife. As we said before, in 25 minutes they should be cooked, but if it is required we should cook them for a bit more for them not to be hard. Cut them in half and mix it with the rest of vegetables. Leave them there a couple minutes so that the flavours start mixing. Now you can serve it warm, accompanied by some boiled eggs.
