Artichokes with Tomato-Bacon Vinaigrette

• 4 medium artichokes
• 8 bacon slices
• 4 vine-ripened tomatoes
• 2 shallots
• 6 tablespoons drained capers
• 4 tablespoons fresh lemon juice
• 2/3 cup olive oil

1. With a serrated knife cut artichoke stems flush with bottoms.
2. Cut off and discard top inch from artichokes.
3. In a saucepan cover artichokes with salted water and bring to a boil.
4. Simmer artichokes, covered, until just tender, 20 to 25 minutes.
5. While artichokes are cooking, coarsely chop bacon and in a skillet cook over moderate heat, stirring, until golden.
6. With a slotted spoon transfer bacon to paper towels.
7. Halve and seed tomatoes and cut into 1/4-inch dice.
8. Finely chop shallot and capers.
9. In a bowl combine lemon juice and salt and pepper to taste.
10. Whisk in oil in a slow stream until emulsified and add bacon, tomatoes, shallot, and capers.
11. Drain artichokes upside down on a rack and arrange each on a plate.
12. Separating leaves slightly, drizzle vinaigrette between leaves and onto plates.

artichokes, bacon, tomatoes, shallots, capers, lemon juice, olive oil

Taken from www.foodnetwork.com/recipes/artichokes-with-tomato-bacon-vinaigrette-recipe.html (may not work)