About this recipe:This piquant salad is a perfect partner for lamb or chicken, or it can be served as an unusual and very tasty starter before a light main course. Scrub the potatoes rather than peel them as many of their vitamins are found just under the skin, and the skin is a valuable source of dietary fibre.
750 g (1 lb 10 oz) small new potatoes, scrubbed
1 can artichoke hearts in brine or water, about 400 g, drained and rinsed
2 tbsp extra virgin olive oil
55 g (2 oz) lean smoked back bacon rashers, derinded and cut into small pieces
1 red onion, cut in half and thinly sliced
1 red or yellow pepper, seeded and cut into thin strips
75 g (2½ oz) rocket
1 tbsp balsamic vinegar
1 tbsp dry white wine
2 tbsp pine nuts, toasted
salt and pepper
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Method Prep:30min › Cook:30min › Ready in:1hr
Cook the potatoes in a saucepan of boiling water for about 15 minutes, depending on size, until just tender. Drain, then cut in half or into quarters if they are large.
While the potatoes are cooking, cut the artichoke hearts in half lengthways and pat dry with kitchen paper. Heat half the oil in a non-stick frying pan over a moderately high heat. Place the artichoke hearts in the pan, in a single layer, cut side down, and cook for 2–3 minutes or until golden brown. Turn them over and cook for a further 1 minute or so to brown the other side. Transfer the artichokes to a serving bowl. Add the potatoes and keep warm.
Heat the remaining 1 tbsp oil in the frying pan, add the bacon and onion, and cook over a moderately high heat for 1 1/2 minutes, stirring frequently. Add the pepper and continue frying for 1 minute. Using a draining spoon, transfer the bacon, onion and pepper to the serving bowl with the potatoes and artichokes. Put the rocket on top.
Return the pan to the heat and add the balsamic vinegar and wine. Tilt the pan to swirl and mix the vinegar and wine with the cooking juices. Pour over the salad, season to taste and turn gently until well combined. Sprinkle with the toasted pine nuts and serve.