Post by chief_cook2 on Jul 3, 2003 7:46:58 GMT -6
presented by Historic Sand Rock Farm Bed & Breakfast
1/4 lb smoked bacon
1/2 cup sun dried tomatoes
4 artichokes
1 Tbsp chopped basil
1/4 cup balsamic vinegar
Splash of lamb stock (if available)
1-2 Tbsps extra virgin olive oil
Salt
Black pepper
Boil the artichokes in a quart of salted water with splash of vinegar, and
aromatics
of choice (garlic, bay, peppercorns, coriander seed, etc). When tender,
remove
the outer leaves and clean the heart; slice the heart into 1/8" strips.If the
tomatoes
are in oil, squeeze out excess oil. Heat the tomatoes in a small pan with
enough
water to almost cover. Cook just long enough to rehydrate. Slice the bacon
into 1/8"
strips, then again the other way into smaller strips (lardoons) and render in
a sauté pan.
Stir frequently. Remove when crisp; drain on a paper towel. Reserve.Combine
the
bacon and tomato (with liquid) into a sauté pan; add basil, lamb stock,
balance
seasoning with salt and pepper. Stir in balsamic vinegar.
Whisk in a little extra virgin olive oil to taste.
Add the artichoke heart pieces.
Serve with roast rack of lamb (see 'Rack of Lamb' recipe).
Yield: 2 cups