-
1
Squeeze the lemon juice into a bowl of cold water; add the lemon to the bowl.
-
2
Using a sharp stainless-steel knife, cut off the artichoke stems and halve the artichokes crosswise.
-
3
Discard the tops.
-
4
Working with 1 artichoke at a time, pull off all the outer green leaves from the bottoms until you reach the yellow leaves.
-
5
Trim off the tough outer skin.
-
6
Scrape out the hairy choke with a teaspoon, then drop the artichoke hearts into the lemon water.
-
7
Heat 1/2 tablespoon of the olive oil in a medium saucepan.
-
8
Add the bacon and cook over low heat, stirring until the fat begins to melt, about 4 minutes.
-
9
Stir in the garlic, carrot and onion.
-
10
Cover and cook over low heat until the vegetables are softened, about 8 minutes.
-
11
Add the remaining 1 1/2 tablespoons of olive oil and the artichoke hearts.
-
12
Stir in the Riesling, water, thyme and bay leaf and bring to a boil.
-
13
Season with salt and pepper and simmer over low heat until the artichoke hearts are tender, about 15 minutes.
-
14
Using a slotted spoon, transfer the artichoke hearts to a plate.
-
15
Skim 1 1/2 tablespoons of oil from the artichoke broth and put the oil in a small bowl.
-
16
Crumble the saffron threads into the oil.
-
17
Strain the artichoke broth.
-
18
Pour 1/2 cup of the broth into the saucepan and boil over high heat until reduced by half, about 3 minutes.
-
19
Discard any remaining artichoke broth.
-
20
Cut 1 artichoke heart in half and cut 1 of the halves into chunks.
-
21
Transfer the artichoke chunks to a blender.
-
22
Add the reduced broth and puree.
-
23
With the machine on, slowly add the saffron oil and blend until smooth.
-
24
Scrape the puree into a small bowl and stir in the sherry vinegar and lemon juice.
-
25
Season with salt and pepper.
-
26
Thinly slice the remaining 2 1/2 artichoke hearts.
-
27
In a medium bowl, toss the lettuce with 1 tablespoon of the vinaigrette and arrange it on 2 plates.
-
28
Top the Bibb lettuce with the sliced artichokes and drizzle with the remaining saffron vinaigrette and serve.
