Artichoke Potato And Bacon Salad With Fennel Flowers

Ingredients

• 6 artichoke hearts
• 1 lb new potatoes
• 6 to 8 slices bacon fried crisp
• 1 small onion
• 14 c olive oil
• 3 or 4 fennel flowers with stalks 6 to 8-inches long
• juice of 12 lemon or 12 c cider vinegar
• salt and pepper
• 12 each large red yellow and green bell peppers

Directions

1. Wash and cook potatoes just until tender
2. Cut onion lengthways into quarters and cut thinly crosswise
3. Soak in cold water
4. Cut peppers into strips 14 x 1-inch long
5. Cut artichokes in half
6. Slice artichokes crosswise in 14-inch slices