Artichoke salad with saffron vinaigrette

Indulge in the rich flavors of artichoke and saffron with this vibrant salad. The luscious vinaigrette adds a burst of Mediterranean zest.

Ingredients:

• 1 lemon, halved
• 3 large artichokes
• 2 tablespoons extra-virgin olive oil
• 2 slices bacon, cut into 1-inch pieces
• 2 garlic cloves, thinly sliced
• 1 carrot, thinly sliced
• 1 medium onion, thinly sliced
• 2 cups dry Riesling
• 1 cup water
• 2 thyme sprigs
• 1 bay leaf
• Salt and freshly ground pepper
• Pinch of saffron threads
• 1/2 teaspoon sherry vinegar
• 1/2 teaspoon fresh lemon juice
• 1 head Bibb lettuce, leaves separated

Instructions:

1. Place lemon juice and water in a bowl, then place the lemon in the same bowl. Use a sharp stainless-steel knife to remove the artichoke stems and cut the artichokes in half. Remove the outer green leaves of the artichokes one by one until you reach the yellow leaves. Remove the tough outer skin and the hairy choke using a teaspoon. Place the artichoke hearts in the lemon water.
2. In a medium saucepan, heat 1/2 tablespoon of olive oil. Cook the bacon over low heat until the fat starts to melt, approximately 4 minutes. Add the garlic, carrot, and onion. Cover and cook on low heat until the vegetables are softened, around 8 minutes. Add the remaining 1 1/2 tablespoons of olive oil and the artichoke hearts. Stir in Riesling, water, thyme, and bay leaf. Bring to a boil, season with salt and pepper, and simmer until the artichoke hearts are tender, about 15 minutes.
3. Remove the artichoke hearts from the saucepan using a slotted spoon. Take out 1 1/2 tablespoons of oil from the artichoke broth and place it in a small bowl. Crumble the saffron threads into the oil. Strain the artichoke broth. Pour 1/2 cup of the broth into the saucepan and boil over high heat until it reduces by half, approximately 3 minutes. Discard any remaining artichoke broth.
4. Cut one artichoke heart in half and chop one of the halves into pieces. Put the artichoke chunks in a blender. Add the reduced broth and blend until smooth. Slowly pour in the saffron oil with the blender running until well combined. Transfer the puree to a small bowl and mix in the sherry vinegar and lemon juice. Season with salt and pepper.
5. Slice the remaining 2 1/2 artichoke hearts thinly. Toss the lettuce in a medium bowl with 1 tablespoon of the vinaigrette. Place the lettuce on two plates. Arrange the sliced artichokes on the Bibb lettuce, drizzle with the remaining saffron vinaigrette, and serve.

Summary:

• Calories: 1219 kcal
• Fat: 50 g
• Protein: 30 g
• Carbs: 104 g
• Potassium: 2911 mg
• Magnesium: 369 mg