Black Eyed Pea Salad

Ingredients:

• 1/2 pound dried black-eyed peas
• 2 slices bacon
• 1 medium onion
• 2 cloves garlic
• 1/2 teaspoon salt
• 4 cups water
• 1 (6oz) jar marinated artichoke hearts
• 1 tablespoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1/2 pound spinach leaves
• 4 slices bacon, cooked and crumbled

Instructions:

Sort and wash the peas and place in a dutch oven. Add the 2 slices of bacon, onion, garlic, salt and water. Bring to a boil and cover, then reduce the heat and simmer for 40 minutes or until the peas are tender. Drain and discard the bacon, onion and garlic. Keep the peas warm. Drain the artichoke hearts, reserving the marinade. Chop the artichoke hearts and add to the peas. Combine the reserved marinade, mustard and worcestershire sauce and pour over the peas and toss gently. Arrange the spinach leaves on individual salad plates and spoon the salad onto the spinach. Spinkle with the crumbled bacon and serve warm.