Artichokes with Tomato-Bacon Vinaigrette

1. 1

   With a serrated knife cut artichoke stems flush with bottoms.

2. 2

   Cut off and discard top inch from artichokes.

3. 3

   In a saucepan cover artichokes with salted water and bring to a boil.

4. 4

   Simmer artichokes, covered, until just tender, 20 to 25 minutes.

5. 5

   While artichokes are cooking, coarsely chop bacon and in a skillet cook over moderate heat, stirring, until golden.

6. 6

   With a slotted spoon transfer bacon to paper towels.

7. 7

   Halve and seed tomatoes and cut into 1/4-inch dice.

8. 8

   Finely chop shallot and capers.

9. 9

   In a bowl combine lemon juice and salt and pepper to taste.

10. 10

    Whisk in oil in a slow stream until emulsified and add bacon, tomatoes, shallot, and capers.

11. 11

    Drain artichokes upside down on a rack and arrange each on a plate.

12. 12

    Separating leaves slightly, drizzle vinaigrette between leaves and onto plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.