Artichoke salad, crispy bacon and burrata

Method

1. 1

   Cooking artichokes

2. 2

   In a saucepan of simmering water with lemon cut into quarters, rosemary branch, pepper and salt grains, cook artichokes until tender. Drain them carefully before continuing the recipe.

3. 3

   Cook smoked bacon

4. 4

   Place slices of smoked bacon in a hot pan, without fat. Let them grill for a few minutes until they become crispy. Once cooled, crush them coarsely to release all their crunch.

5. 5

   Realization of the salsa verde

6. 6

   Mix the arugula, Dijon mustard, red wine vinegar, 2 tablespoons of olive oil, capers and seasoning (salt and pepper) to obtain a well-homogeneous and fragrant green pesto.

7. 7

   Grill of artichokes

8. 8

   When the artichokes are drained, brown them on a grilled stove or barbecue, with a fillet of olive oil, to obtain beautiful grill marks and reveal their flavour.

9. 9

   Dressage and service

10. 10

    Open the creamy burrata or leave it whole according to your preference. Place it in the centre of a plate, add the grilled artichokes and crispy bacon around, and then layer generously with green pesto. Serve immediately with crispy bread.

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