Fried Artichokes And Frisee Lettuce Salad With Lardons And Raspberry Vinaigrette

Directions

1. Clean the artichokes by removing the leaves, the chokes and the bottoms of the stems with a sharp knife. Make sure to coat the artichokes with the lemon and put them in acidulated water.
2. In the meantime, fry the lardons (double-smoked bacon) in 1/2 tsp. of butter and grape seed oil till they become crispy. Drain them on a piece of paper towel and reserve for later.
3. In a saucepot, bring the extra virgin olive oil to a high temperature and fry the artichokes till golden brown in colour. Cook for 5 min and drain on paper towel till ready to use.
4. Toss lettuce with the raspberry vinaigrette; add in the hot lardons and the artichokes. Season to taste and serve immediately.
5. Raspberry Vinaigrette:Mix the raspberry vinegar with the extra virgin olive oil in a small jar. Add in salt and pepper to taste.