The grainy mustard and bacon dressing is best when made and served immediately. The artichokes, however, can be prepared in advance.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Fill a bowl with ice and water; set aside. Trim the artichokes; snap off the tough outer leaves. Cut in half, and cut off the top quarter of each artichoke. Snip the remaining leaf tips with scissors. Trim the bottom of the stem; using a vegetable peeler, peel off the tough outer skin. Spread the leaves to gain easier access to the choke; scoop out the choke with a melon baller. Squeeze some lemon juice onto the heart; squeeze more lemon juice into the ice bath; add lemon halves and artichokes while preparing the rest.
Step 2
Fill a saucepan large enough to accommodate all the artichokes with 2 inches of water. Add salt, peppercorns, thyme, garlic, and 2 tablespoons olive oil; bring to a simmer. Add the artichokes, stem end up; cover the saucepan. Steam until tender, about 25 minutes. The leaves should pull off easily; the heart should feel tender when pierced. Drain well. Cool to room temperature.
Step 3
Meanwhile, cook the bacon in a large sauté pan over medium-low heat until brown and crisp, and the fat is rendered. Using a slotted spoon, remove the bacon from the sauté pan, and set aside.
Step 4
Depending on the amount of bacon fat in the sauté pan, add enough olive oil to make a total of 1/3 cup fat and oil. Add the shallots, carrots, and celery, and cook until the vegetables are soft and fragrant, about 4 minutes. Stir in the grainy mustard, and season with salt and pepper. Return the bacon to the sauté pan. Arrange the artichokes on a serving platter. Spoon the hot mixture into the cavity of each artichoke.
