Directions:
- Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes. Add chicken stock and Madeira, then vinegar to skillet. Boil liquid until reduced to 2/3 cup, about 4 minutes. Remove from heat. Whisk in 2 tablespoons olive oil and tarragon.
- Heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add artichoke hearts and sauté until golden, about 5 minutes. Transfer artichoke hearts to plate. Add remaining 2 tablespoons olive oil to skillet. Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes. Remove skillet from heat. Season to taste with salt and pepper.
- Place greens in large bowl. Toss with enough dressing to coat. Divide greens among 4 plates. Top with chicken livers and artichokes. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.01 Kcal (2843 kJ) | ||
| Calories from fat | 445.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.45g | 76% | |
|---|---|---|---|
| Cholesterol | 342.24mg | 114% | |
| Sodium | 496.27mg | 21% | |
| Potassium | 397.84mg | 8% | |
| Total Carbs | 40g | 13% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 18.75g | 38% | |
| Vitamin C | 16mg | 27% | |
| Iron | 8.1mg | 45% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 303.02 Kcal (1269 kJ) | ||
| Calories from fat | 198.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.07g | 76% | |
|---|---|---|---|
| Cholesterol | 152.73mg | 114% | |
| Sodium | 221.47mg | 21% | |
| Potassium | 177.54mg | 8% | |
| Total Carbs | 17.85g | 13% | |
| Sugars | 1.64g | 15% | |
| Dietary Fiber | 1.55g | 14% | |
| Protein | 8.37g | 38% | |
| Vitamin C | 7.1mg | 27% | |
| Iron | 3.6mg | 45% | |
| Calcium | 23.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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