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1
In a large saute pan over medium heat, add the bacon and cook until the fat is rendered and the bacon is brown and crispy.
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2
Remove the bacon with a slotted spoon to a paper towel lined plate and set aside.
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3
Remove all but 2 tablespoons of the bacon fat from the pan.
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4
To the remaining bacon fat, add the garlic and cook until golden brown, about 30 seconds to 1 minute.
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5
Deglaze with the white wine vinegar and reduce by 1/4.
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6
Remove from the heat and stir in the mustard.
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7
Add the artichokes, toss well, and return to the heat and cook until the artichokes are heated and slightly tender, about 5 minutes.
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8
Season with salt and pepper.
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9
Place the dandelion greens on a large platter.
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10
Pour the artichoke mixture over the greens.
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11
Garnish with the reserved bacon and the eggs.
