Instructions: Cook the artichokes in boiling salted water with a little lemon or vinegar to stop them discolouring.

After about 20 minutes they should be tender (test them with the point of a knife).

Drain and peel them: the skins should slide off quite easily although there is no need to be too fussy.

While the artichokes are cooking fry or grill the bacon rashers till crisp.

Let them cool then crumble them into large pieces.

Slice the tubers thickly and place them in a china bowl.

Add a generously handful of chopped parsley and the crumbled bacon.

Make a vinaigrette with the walnut and olive oils the lemon juice and the mustard.

Stir in some salt and a grinding of black pepper.

Pour over the artichokes and toss gently.

Set aside for a while for the vegetables to soak up the dressing then serve with cold poultry game or ham.

Serves 4 as a side dish

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