Artichoke, Potato And Bacon Salad With Fennel Flowers - cooking recipe

Ingredients

6 artichoke hearts
1 lb. new potatoes
6 to 8 slices bacon, fried crisp
1 small onion
1/4 c. olive oil
3 or 4 fennel flowers with stalks 6 to 8-inches long
juice of 1/2 lemon or 1/2 c. cider vinegar
salt and pepper
1/2 each: large red, yellow and green bell peppers

Preparation

Wash and cook potatoes just until tender.
Cut onion lengthways into quarters and cut thinly crosswise.
Soak in cold water.
Cut peppers into strips, 1/4 x 1-inch long.
Cut artichokes in half.
Slice artichokes crosswise in 1/4-inch slices.