Lunch: Artichokes with Tomato-Bacon Vinaigrette

This recipe can be prepared in 45 minutes or less.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Artichokes with Tomato-Bacon Vinaigrette

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 medium artichokes
4 bacon slices
2 vine-ripened tomatoes
1 shallot
3 tablespoons drained capers
2 tablespoons fresh lemon juice
1/3 cup olive oil

Instructions

With a serrated knife cut artichoke stems flush with bottoms. Cut off and discard top inch from artichokes. In a saucepan cover artichokes with salted water and bring to a boil. Simmer artichokes, covered, until just tender, 20 to 25 minutes.
While artichokes are cooking, coarsely chop bacon and in a skillet cook over moderate heat, stirring, until golden. With a slotted spoon transfer bacon to paper towels. Halve and seed tomatoes and cut into 1/4-inch dice. Finely chop shallot and capers. In a bowl combine lemon juice and salt and pepper to taste. Whisk in oil in a slow stream until emulsified and add bacon, tomatoes, shallot, and capers.
Drain artichokes upside down on a rack and arrange each on a plate. Separating leaves slightly, drizzle vinaigrette between leaves and onto plates.

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