1/2 lb. dry black-eyed peas
2 slices bacon
1 med. onion
2 cloves garlic
1/2 tsp. salt
4 c. water
1 (6 oz.) jar marinated artichoke hearts
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1/2 lb. spinach leaves
4 slices bacon, cooked and crumbled

Sort and wash peas; place in a Dutch oven. Add 2 slices bacon and next 4 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes or until peas are tender. Drain. Remove and discard bacon, onion and garlic. Keep peas warm.

Drain artichoke hearts, reserving marinade. Chop artichoke hearts and add to black-eyed peas. Combine reserved marinade, mustard, and Worcestershire; pour over peas and toss gently.

Arrange spinach leaves on individual salad plates; spoon salad onto spinach. Sprinkle with crumbled bacon and serve warm. Yields 6 servings.