Hot potato salad with bacon

Cook the potatoes in a saucepan of boiling water for about 15 minutes, depending on size, until just tender. Drain, then cut in half or into quarters if they are large.

While the potatoes are cooking, cut the artichoke hearts in half lengthways and pat dry with kitchen paper. Heat half the oil in a non-stick frying pan over a moderately high heat. Place the artichoke hearts in the pan, in a single layer, cut side down, and cook for 2–3 minutes or until golden brown. Turn them over and cook for a further 1 minute or so to brown the other side. Transfer the artichokes to a serving bowl. Add the potatoes and keep warm.

Heat the remaining 1 tbsp oil in the frying pan, add the bacon and onion, and cook over a moderately high heat for 1 1/2 minutes, stirring frequently. Add the pepper and continue frying for 1 minute. Using a draining spoon, transfer the bacon, onion and pepper to the serving bowl with the potatoes and artichokes. Put the rocket on top.

Return the pan to the heat and add the balsamic vinegar and wine. Tilt the pan to swirl and mix the vinegar and wine with the cooking juices. Pour over the salad, season to taste and turn gently until well combined. Sprinkle with the toasted pine nuts and serve.