I love recipes using fresh vegetables in season. This is a favorite way to use artichokes.

Begin preparation the night before serving. 8 artichokes, boiled until done, leaves removed, chokes scraped out, quarter, or eighths, 1/2 c. thinly sliced scallions 2 lg. cloves garlic, minced 3 lg. head Romaine lettuce, washed, dried, torn into bite size pieces

DRESSING:

1 tbsp. Dijon mustard
6 tbsp. fresh lemon juice
2 1/2 c. olive oil
1 3/4 c. crumbled Roquefort cheese
Freshly ground black pepper

1. Put bacon, artichokes, scallions and garlic in large bowl.

2. In another bowl whisk together the mustard and lemon juice. Drop by drop, whisk in the oil. Season with pepper and stir in cheese. Pour dressing over artichoke mixture and refrigerate overnight.