Bacon artichokes with potato vinaigrette

Name: Bacon artichokes with potato vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium potato; 7-10 Tbsp Salt; 1 can(s) (425 ml; 8-10 pieces) Artichoke Hearts; 8-10 discs Bacon; 2 TABLESPOONS Walnut kernels; 4 TABLESPOONS Oil; 1 small onion; 3 TABLESPOONS White wine vinegar; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Mini roman salads; 1 Radicchio

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium potato
7-10 Tbsp Salt
1 can(s) (425 ml; 8-10 pieces) Artichoke Hearts
8-10 discs Bacon
2 TABLESPOONS Walnut kernels
4 TABLESPOONS Oil
1 small onion
3 TABLESPOONS White wine vinegar
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Mini roman salads
1 Radicchio

Directions

1
Peel, wash and dice the potatoes and cook them in boiling salted water for about 15 minutes. Drain artichoke hearts, rinse briefly and drain. Wrap 1 slice of bacon around each artichoke.
2
Roughly chop the walnuts. Roast in a pan without fat. Take out and let it cool down. Heat 1 tbsp. oil in a frying pan. Fry the bacon artichokes for 3-4 minutes. Drain on kitchen paper.
3
For the vinaigrette, peel and finely dice the onion. Finely mash the potato with a fork. Heat 1 tablespoon of oil in a frying pan. Fry the onion in it. Deglaze with vinegar, 100 ml water and stock, bring to the boil.
4
Stir in the potato. Season to taste with salt, pepper and sugar. Leave to cool.
5
Clean, wash, shake dry and chop the salads. Mix salads, nuts and potato vinaigrette. Place artichokes on top.