Ingredients Jump to Instructions ↓

  1. 1/4 pound bacon, sliced

  2. 4 cloves garlic, sliced

  3. 1/4 cup white wine vinegar

  4. 2 tablespoons Dijon mustard

  5. 3/4 pound baby artichokes, halved and cleaned Salt and Freshly ground black pepper

  6. 1 pound dandelion greens, cleaned

  7. 3 hard boiled eggs , sliced

Instructions Jump to Ingredients ↑

  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. 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. 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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