Warm Artichoke Salad With Bacon And Mustard Vinaigrette Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings8
Ingredients
| Dijon Mustard | 2 Teaspoon | |
| Red wine vinegar | 1 Tablespoon | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), smashed | |
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Artichokes | 8 Medium, pounded | |
| Lemon | 1 , halved | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Bacon Slices | 4 | |
| Parsley | 2 Tablespoon, finely chopped |
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.
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.
Chef
