Warm Artichokes and Bacon over Dandelion Greens

• 1/4 pound bacon, sliced
• 4 cloves garlic, sliced
• 1/4 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 3/4 pound baby artichokes, halved and cleaned
• Salt and Freshly ground black pepper
• 1 pound dandelion greens, cleaned
• 3 hard boiled eggs, sliced

1. In a large saute pan over medium heat, add the bacon and cook until the fat is rendered and the bacon is brown and crispy.
2. Remove the bacon with a slotted spoon to a paper towel lined plate and set aside.
3. Remove all but 2 tablespoons of the bacon fat from the pan.
4. To the remaining bacon fat, add the garlic and cook until golden brown, about 30 seconds to 1 minute.
5. Deglaze with the white wine vinegar and reduce by 1/4.
6. Remove from the heat and stir in the mustard.
7. Add the artichokes, toss well, and return to the heat and cook until the artichokes are heated and slightly tender, about 5 minutes.
8. Season with salt and pepper.
9. Place the dandelion greens on a large platter.
10. Pour the artichoke mixture over the greens.
11. Garnish with the reserved bacon and the eggs.

bacon, garlic, white wine vinegar, mustard, baby artichokes, salt, dandelion, eggs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/warm-artichokes-and-bacon-over-dandelion-greens-recipe.html (may not work)