Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

With a serrated knife cut artichoke stems flush with bottoms. Cut off and discard top inch from artichokes. In a saucepan cover artichokes with salted water and bring to a boil. Simmer artichokes, covered, until just tender, 20 to 25 minutes. While artichokes are cooking, coarsely chop bacon and in a skillet cook over moderate heat, stirring, until golden. With a slotted spoon transfer bacon to paper towels. Halve and seed tomatoes and cut into 1/4-inch dice. Finely chop shallot and capers. In a bowl combine lemon juice and salt and pepper to taste. Whisk in oil in a slow stream until emulsified and add bacon, tomatoes, shallot, and capers. Drain artichokes upside down on a rack and arrange each on a plate. Separating leaves slightly, drizzle vinaigrette between leaves and onto plates.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

White Spinach-Artichoke Lasagna

Recipe courtesy of Ree Drummond

Spinach and Artichoke Stuffed Shells

Recipe courtesy of Food Network Kitchen

Almost-Famous Spinach-Artichoke Dip

Recipe courtesy of Food Network Kitchen

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Recipe courtesy of Robin Miller

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories