You are here

Warm Artichoke Salad With Bacon And Mustard Vinaigrette

Natural.Foodie's picture
Ingredients
  Dijon mustard 2 Teaspoon
  Red wine vinegar 1 Tablespoon
  Extra virgin olive oil 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Garlic cloves 1 Large, smashed
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Artichokes 4 Pound (4 Medium Size)
  Lemon 1 , halved
  All purpose flour 1⁄4 Cup (4 tbs)
  Fresh lemon juice 2 Tablespoon
  Bacon slices 4
  Finely chopped parsley 2 Tablespoon
Directions

1. In a bowl, whisk the mustard with the vinegar. Slowly whisk in the olive oil. Add the garlic, 1/4 teaspoon of the salt and the pepper and 1 tablespoon of water; set aside. (The vinaigrette can be prepared 1 day ahead; cover and refrigerate.) Before serving, remove the garlic.
2. Trim the artichokes by first snapping off the tough outer leaves near the base. Using a sharp, stainless steel knife, cut off the stems; cut the crowns to within 1 1/2 inches of the base. Scoop out the hairy chokes with a spoon and trim carefully to remove all the leaves. Immediately rub the surfaces with the cut lemon and set the artichoke hearts aside.
3. Place the flour in a large nonreac-tive pot and whisk in enough cold water to make a smooth paste. Then whisk in 4 more cups of cold water. When all the water has been added, whisk in the lemon juice and the remaining 1/2 teaspoon salt. Bring to a boil over high heat, and boil for 3 minutes. Add the artichoke hearts, and bring back to a boil. Reduce the heat to moderate and simmer until the artichoke hearts are just tender when pierced with a small sharp knife, 25 to 30 minutes. Remove from the heat and let the hearts cool to room temperature in the liquid.
4. In a medium skillet, cook the bacon over moderate heat, turning once, until cooked but not crisp, about 6 minutes. Drain on paper towels. Cut each slice crosswise into 6 pieces.
5. Drain the artichoke hearts well. Using a teaspoon, scoop out any remaining portions of the chokes. Slice the artichoke hearts 1/4 inch thick. Whisk the vinaigrette to combine and add the sliced artichokes, bacon and parsley. Toss well. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

Rate It

Your rating: None
4.195
Average: 4.2 (20 votes)