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1
Prepare a blanc: Place the four in a large pot and beat in enough cold water to make a smooth, medium-thick paste.
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2
Then beat in 2 quarts of cold water, the lemon juice and the salt.
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3
Bring to a boil, lower heat, and simmer for 5 minutes.
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4
Remove hearts from artichokes.
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5
Add the artichoke hearts to the water, bring to boil, the simmer gently until the hearts are just tender when pierced with a knife (about 25-30 minutes).
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6
Remove pot from heat and allow the hearts to come to room temperature in the liquid.
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7
Gently fry the bacon slices.
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8
Do not cook until crisp.
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9
Remove and reserve on paper towels.
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10
Place the mustard in a mixing bowl.
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11
Using a whisk, beat in the vinegar.
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12
Drop by drop at first, then in a thin stream, beat in the olive oil; the mixture should be medium-thick.
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13
Add the garlic, and season vinaigrette to taste with salt and pepper.
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14
Remove warm artichoke hearts from liquid and cut in sixths.
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15
Place in large mixing bowl and season with salt and pepper.
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16
Cut each bacon slice into 6 pieces and add to bowl.
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17
Toss with vinaigrette.
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18
Serve on 8 individual plates, sprinkled with chopped parsley.
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19
As a first course: Serve just as in this recipe-preferably on stark white plates for a real bistro effect.
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20
As a buffet item: This quantity will provide small portions for about 15 people.
