Warm Artichokes and Bacon over Dandelion Greens (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/4 pound bacon, sliced |
4 cloves garlic, sliced |
1/4 cup white wine vinegar |
2 tablespoons dijon mustard |
3/4 pound baby artichokes, halved and cleaned |
salt and freshly ground black pepper |
1 pound dandelion greens, cleaned |
3 hard boiled eggs, sliced |
Directions:
1. In a large saute pan over medium heat, add the bacon and cook until the fat is rendered and the bacon is brown and crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and set aside. Remove all but 2 tablespoons of the bacon fat from the pan.
2. To the remaining bacon fat, add the garlic and cook until golden brown, about 30 seconds to 1 minute. Deglaze with the white wine vinegar and reduce by 1/4. Remove from the heat and stir in the mustard. Add the artichokes, toss well, and return to the heat and cook until the artichokes are heated and slightly tender, about 5 minutes. Season with salt and pepper.
3. Place the dandelion greens on a large platter. Pour the artichoke mixture over the greens. Garnish with the reserved bacon and the eggs.
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