ARTICHOKES WITH TOMATO-BACON VINAIGRETTE

This recipe can be prepared in 45 minutes or less.

2 medium artichokes
4 bacon slices
2 vine-ripened tomatoes
1 shallot
3 tablespoons drained capers
2 tablespoons fresh lemon juice
1/3 cup olive oil

With a serrated knife cut artichoke stems flush with bottoms. Cut off and
discard top inch from artichokes. In a saucepan cover artichokes with
salted water and bring to a boil. Simmer artichokes, covered, until just
tender, 20 to 25 minutes.
While artichokes are cooking, coarsely chop bacon and in a skillet cook over
moderate heat, stirring, until golden. With a slotted spoon transfer bacon to paper towels.
Halve and seed tomatoes and cut into 1/4-inch dice. Finely chop shallot and capers.
In a bowl combine lemon juice and salt and pepper to taste. Whisk in oil in a slow stream
until emulsified and add bacon, tomatoes, shallot, and capers.

Drain artichokes upside down on a rack and arrange each on a plate.
Separating leaves slightly, drizzle vinaigrette between leaves and onto plates.

Serves 2