Artichoke salad, crispy bacon and burrata

Ingredients

For 2 servings

• •2 2 Artichoke purple
• •1 1 ball Burrata
• •150 g 150 g Smoked fat
• •0 0 Bread
• •1 1 Lemon
• •1 1 branch(s) Rosemary
• •1 c. à café 1 coffee c. Watermelon
• •0 0 Olive oil
• •0 0 Salt
• •For the green pesto
• •1 1 handle(s) Roquette
• •1 c. à soupe 1 tbsp. Capre
• •0.5 c. à café 0.5 c. Mustard
• •1 1 line(s) Red vinegar
• •pinch(s) Pepper

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.