Name: Fried Artichokes with Bacon and Cream
Yield: Serves 4 as a first course
Cuisine: France
Ingredients: Salt and pepper; 3 tablespoons mixed chopped fresh herbs such as savory, sage, or thyme with parsley and chives; 1 cup (250 ml) crème fraîche or heavy cream; 4 large globe artichokes; 1 lemon, halved; 4 or 5 thin slices bacon, diced; 1 tablespoon (15 g) lard or vegetable oil

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

1 lemon, halved
4 large globe artichokes
Salt and pepper
1

Method

To Trim the Artichokes

Prepare a saucepan of cold water made acid with the juice of the lemon. Break the stalk from the head of an artichoke. Pull back and snap off all the large bottom leaves from the head, leaving a cone of soft, small leaves in the center. Using a small knife, trim any remaining green parts where the leaves were attached. Trim the soft c