Bacon-Wrapped Artichoke Hearts

• 1 None medium potato, peeled and cut into chunks
• 12 None artichoke hearts, drained
• 12 slices bacon
• 200 g romaine lettuce (about 2 heads)
• 350 g radicchio (about 1 small head)
• 20 g shelled walnuts, coarsely chopped
• 1 None shallot, peeled and finely chopped
• 4 tbsp oil
• 3 tbsp white wine vinegar
• 100 ml vegetable stock
• 1/4 tsp sugar

1. First, cook the potato in boiling, salted water for 20 mins. Meanwhile, wrap each artichoke heart in a slice of bacon and set to one side, then dry roast the walnuts in a pan until they are browned all over. Place on to a plate to cool.
2. To make the salad dressing, heat half the oil in a frying pan and fry the shallots turning, until they are translucent. Stir in the vinegar and the stock to deglaze the pan. Next, finely mash the cooked potato, then add it to the pan, stirring. Season with salt and pepper and the sugar.
3. Heat the rest of the oil in another pan and fry the wrapped artichoke hearts over medium heat, turning, for 3-4 mins. Meanwhile, prepare the lettuce and radicchio by tearing them into large pieces, and arranging them on a plate. Sprinkle the nuts over the lettuce, then drizzle with the dressing. Finally top with the artichoke hearts and serve.

potato, hearts, bacon, romaine lettuce, radicchio, walnuts, shallot, oil, white wine vinegar, vegetable stock, sugar

Taken from recipes-plus.com/api/v2.0/recipes/21969 (may not work)