artichokes were on sale last week, so i picked some up, got home, and realized i had actually no idea how to cook an artichoke.
when i found this recipe on Monday, I decided it was fate. Manfriend hadn’t had bacon in 24 hours and was starting to get the shakes.
while my artichoke-trimming skills need some refinement, we discovered something new and magical and wonderful: tomato-bacon vinagrette.
it was very tasty with the artichokes, but it really would be tasty over just about anything (including the salad greens Manfriend promptly dumped all the extra over). “I want to eat this every day of my life,” were the exact words I believe.
- 2 medium artichokes
- 4 bacon slices
- 2 vine-ripened tomatoes
- 1 shallot
- 3 tablespoons drained capers
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil
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.