Warm Artichoke Salad With Bacon And Mustard Vinaigrette

INGREDIENTS

INSTRUCTIONS

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.  Yield: 8
first-course servings  Converted by MC_Buster.  Recipe by: TASTE SHOW
#TS021  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1230
Calories From Fat: 970
Total Fat: 109.9g
Cholesterol: 0mg
Sodium: 2599.4mg
Potassium: 348.5mg
Carbohydrates: 55.9g
Fiber: 3.6g
Sugar: 2g
Protein: 8.6g