Warm Artichoke Salad with Bacon and Mustard Vinaigrette

Total Time:
1 hr
Prep:
5 min
Cook:
55 min

Yield:
8 first-course servings.

Ingredients
  • 1/2 cup flour
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 15 large artichokes
  • 10 slices bacon
  • 4 teaspoons Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon finely chopped garlic
  • 1/2 cup finely chopped parsley
  • Pepper
Directions
  • Prepare a blanc: Place the four in a large pot and beat in enough cold water to make a smooth, medium-thick paste. Then beat in 2 quarts of cold water, the lemon juice and the salt. Bring to a boil, lower heat, and simmer for 5 minutes.

  • Remove hearts from artichokes.

  • 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). Remove pot from heat and allow the hearts to come to room temperature in the liquid.

  • Gently fry the bacon slices. Do not cook until crisp. Remove and reserve on paper towels.

  • Place the mustard in a mixing bowl. Using a whisk, beat in the vinegar. Drop by drop at first, then in a thin stream, beat in the olive oil; the mixture should be medium-thick. Add the garlic, and season vinaigrette to taste with salt and pepper.

  • Remove warm artichoke hearts from liquid and cut in sixths. Place in large mixing bowl and season with salt and pepper. Cut each bacon slice into 6 pieces and add to bowl. Toss with vinaigrette. Serve on 8 individual plates, sprinkled with chopped parsley.

  • As a first course: Serve just as in this recipe-preferably on stark white plates for a real bistro effect. As a buffet item: This quantity will provide small portions for about 15 people.


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