When the artichoke mixture is cool enough to handle, pick out the herbs and bacon pieces and discard them.

Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.

Top with the remaining bacon pieces and a sprinkling of sea salt.

Check seasoning, and serve in soup plates, distributing bacon pieces on each portion.

Saute the bacon pieces until crisp in a medium-size skillet, then add the shallots and garlic.

Place the bacon pieces in a small skillet and render over medium heat until golden.

Fold in the bacon pieces and spoon the succotash into a warm serving bowl.

Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces.

Fry the bacon pieces in a large saute pan over medium heat.

Remove from heat and stir in the mustard, then return the bacon pieces to the pan.