Recipe: Globe Artichoke With Hot Bacon Vinaigrette

Allegra McEvedy: Few dishes are as satisfying to eat, start to finish, as the big globe artichokes

Few dishes are as satisfying to eat, start to finish, as the big globe artichokes you get at this time of year. Dip the leaves into the warm balsamicky-bacon dressing to turn it into a proper winter warmer.

Serves 2

2 large globe artichokes

1 lemon

Couple of bay leaves

200g lardons

1 clove garlic, chopped

4 tbsp very light olive oil or

grape seed oil

2.5 tbsp balsamic vinegar

1 heaped tsp Dijon mustard

Pepper

Bit of bread, if you fancy it

Trim the stalks off the artichokes and bring a large pan of water to a boil. Cut the lemon in half and drop one half into the pan, along with the bay leaves. The artichokes will float, so weigh them down with a plate.

Cook for about half an hour, until the leaves right at the base come away with a gentle tug.

While the artis are cooking, put the lardons in a pan with the oil and fry gently for about 15 minutes until lightly browned. Then stir in the garlic and continue cooking on a low heat until the garlic has gone golden – about 5 minutes – then strain the oil off (should be about 120ml).

In a bowl whisk the mustard with the vinegar, then slowly pour on the oil until incorporated. Add the bacon bits back into the dressing and keep warm on the hob. When the artis are cooked, drain them upside down until they are cool enough to handle.

Serve with the hot bacon vinaigrette: starting at the outside pull the leaves away, dip and suck. When you reach the center, use a teaspoon to remove the hairy choke, and take time to savor the heart.

If this recipe sounds tasty to you, you may want to check a great cookbook with more than 150 bacon recipes – highly recommended.

Allegra McEvedy is co-founder of the fast-food chain Leon

© Guardian News & Media 2008 Published: 12/9/2008

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