Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

ARTICHOKE AND SPINACH SALAD/BACON VINAIG




Source of Recipe


The Birmingham News, submitted to this forum by Mark


Recipe Introduction


the complete title of this recipe is: "Fried Baby Artichoke and Spinach Salad with Warm Bacon Vinaigrette"



List of Ingredients




4-6 baby artichokes
2 Tablespoon lemon juice
2 thick slices bacon
1 Tablespoon cider vinegar
Canola oil
1 cup panko (Japanese breadcrumbs)
1 teaspoon salt
1 large egg
4 cups baby spinach
Salt and freshly ground pepper
1-2 oz French feta cheese


Recipe



Working with one artichoke at a time, bend back outer petals, snapping them off at the base. Continue snapping off petals until leaves are half green (at the top) and half-yellow. Using sharp knife, cut off fibrous tops where yellow meets green. Cut off stem level with base. Add lemon juice to a small bowl of water, and put artichokes into acidulated water to stop browning.

Bring small pot of salted water to a boil and add artichokes. Cook 5 to 10 minutes or until just tender. Drain and let cool. Cut artichokes lengthwise into quarters and drain on paper towels.

Cook bacon in a medium skillet until crisp. Drain on paper towels and crumble; set aside. Stir vinegar into
drippings; add salt and freshly ground pepper to taste. Set skillet aside. In a large skillet, heat 1/2-inch canola oil until shimmering over medium-high heat. Mix panko and salt on a plate. Lightly beat egg and roll in panko mixture.

Fry in hot oil, turning once, until golden, 4 to 6 minutes. Drain on paper towels.

Heat bacon vinaigrette over low heat. Remove skillet from heat, add spinach, tossing, and put on plates. Top with artichokes, and sprinkle with bacon and feta.

Makes 2 servings.