Frankie And Johnnies Special Recipes

Steps:

• Slice off the pointed ends of each artichoke.
• Rub a lemon on the cut ends to prevent browning.
• Slice off the stem end of each artichoke so that they sit up straight.
• Fry the bacon until crisp; drain.
• Crumble into a bowl, and mix in the next 9 ingredients.
• Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them.
• Tap each artichoke gently to let any loose stuffing fall off.
• Stand them in a casserole or roasting pan just large enough to hold them in a single layer.
• Add water to a depth of 1-1/2 inches.
• Pour a generous amount of olive oil over each artichoke, letting it seep in and top each artichoke with a slice of lemon.
• Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more.
• Check the water level after about 25 minutes, and add more if necessary.
• Serve hot or warm.
• The stuffed artichokes can be prepared in advance and reheated before serving.
• Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.
• Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.

Steps:

• Whisk together the oil, vinegar, salt, and pepper. Set aside. In a large salad bowl, toss all salad ingredients until well mixed. Add 1?4 cup vinaigrette and toss. Drizzle in additional vinaigrette according to taste. Serve with freshly ground pepper.