Artichoke And Bacon Salad Recipe

1. 1

   Cook the artichokes in boiling salted water with a little lemon or possibly vinegar to stop them discolouring.

2. 2

   After about 20 min they should be tender (test them with the point of a knife).

3. 3

   Drain and peel them: the skins should slide off quite easily although there is no need to be too fussy.

4. 4

   While the artichokes are cooking fry or possibly grill the bacon rashers until crisp.

5. 5

   Let them cold then crumble them into large pcs.

6. 6

   Slice the tubers thickly and place them in a china bowl.

7. 7

   Add in a generously handful of minced parsley and the crumbled bacon.

8. 8

   Make a vinaigrette with the walnut and olive oils the lemon juice and the mustard.

9. 9

   Stir in some salt and a grinding of black pepper.

10. 10

    Pour over the artichokes and toss gently.

11. 11

    Set aside for a while for the vegetables to soak up the dressing then serve with cool poultry game or possibly ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.