Fried Artichokes And Frisee Lettuce Salad With Lardons And Raspberry Viniagrette


4 artichokes
1 lemon
125 grams double-smoked bacon cut in thin strips (4 ounces)
1/2 teaspoon butter
1/2 teaspoon grape seed oil
Salt and pepper

For the vinaigrette
1/4 cup raspberry vinegar (60 milliliters)
1/2 cup olive oil (125 milliliters)
Salt and pepper


Preparation time is 15 minutes.

Clean the artichokes by removing the leaves, the chokes and the bottoms of the stems with a sharp knife. Make sure to coat the artichokes with the lemon and put them in acidulated water.

In the meantime, fry the lardons (double-smoked bacon) in 1/2 teaspoon of butter and grape seed oil until they become crispy.Drain them on a piece of paper towel and reserve for later.

In a saucepot, bring the olive oil to a high temperature and fry the artichokes until golden in colour.Cook for 5 minutes and drain on paper towel until ready to use.

Mix the raspberry vinegar with the olive oil in a small jar. Add salt and pepper to taste.

Toss the frisee lettuce with the raspberry vinaigrette, add the warm lardons and the artichokes.Season to taste and serve immediately.