Spring Fever Recipes

Warm Artichoke Salad with Bacon Mustard Vinaigrette
Ingredients fror Salad
  • 8 Large artichokes hearts ¼ warm
  • ½ cup pecorino (peeled with vegetable peeler)
  • 1 head frisee (separated leaves)
  • 1 red Belgian endive cut bias (just 2 inches of tops reserved in acidulated water)
  • 10 leaves fresh mint rough chopped
  • 10 leaves fresh basil rough chopped
  • 2 tablespoon Extra Virgin Olive Oil
  • ½ tablespoon garlic (cooked slightly browned)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • ¼ cup Bacon Mustard Vinaigrette
  • 1 teaspoon lemon zest
Ingredients for Bacon Mustard Vinaigrette
  • 4 slices of thick bacon (diced)
  • 3 tablespoons bacon grease reserved from cooking
  • 1 clove garlic (minced)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons stone ground mustard
  • 1 tablespoon honey
  • Salt and pepper to taste
Ingredients for Artichoke Hearts
  • 8 Artichokes cleaned and peeled to hearts. Thistle removed (cut into ¼ as much stem on as possible)
  • 5 lemons
  • 1/2 cup extra virgin olive oil
  • 1 cup white wine
  • 4 sprigs fresh thyme
  • 2 cloves garlic
  • 6 peppercorns
  • 1 tablespoon salt
  • ½ teaspoon chili flakes
  • ¼ cup chopped onion (rough cut large)
  • ¼ cup chopped celery (rough cut large)
  • 4 quarts water

Directions for Salad

1. In a large bowl mix all the above ingredients together. Spoon onto a large decorative long plate if possible.

2; Serve while artichokes are warm.

Directions for Vinaigrette

1. Cook the diced bacon in a pan over medium heat until cooked through and crisp. Remove from the pan with a slotted spoon and place on a paper towel to drain the grease.

2. Remove from the heat. Add the apple cider vinegar, stone ground mustard, honey then season with salt and pepper.

3. Whisk until well combined. Serve Warm

Directions for Artichokes

1. Peel artichokes remove thistle and ¼. Place in acidulated water until ready to cook.
2. Combine all above ingredients and bring to a simmer for 30 mins to combine flavors.
3. Add your artichoke and cook for 15 min or until fork tender.
4. Cool in cooking liquid to room temp.

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