Bacon-Wrapped Artichoke Hearts - cooking recipe

Ingredients

1 None medium potato, peeled and cut into chunks
12 None artichoke hearts, drained
12 slices bacon
200 g romaine lettuce (about 2 heads)
350 g radicchio (about 1 small head)
20 g shelled walnuts, coarsely chopped
1 None shallot, peeled and finely chopped
4 tbsp oil
3 tbsp white wine vinegar
100 ml vegetable stock
1/4 tsp sugar

Preparation

First, cook the potato in boiling, salted water for 20 mins. Meanwhile, wrap each artichoke heart in a slice of bacon and set to one side, then dry roast the walnuts in a pan until they are browned all over. Place on to a plate to cool.
To make the salad dressing, heat half the oil in a frying pan and fry the shallots turning, until they are translucent. Stir in the vinegar and the stock to deglaze the pan. Next, finely mash the cooked potato, then add it to the pan, stirring. Season with salt and pepper and the sugar.
Heat the rest of the oil in another pan and fry the wrapped artichoke hearts over medium heat, turning, for 3-4 mins. Meanwhile, prepare the lettuce and radicchio by tearing them into large pieces, and arranging them on a plate. Sprinkle the nuts over the lettuce, then drizzle with the dressing. Finally top with the artichoke hearts and serve.