Yield: 36 Servings
|1 pounds||Bacon; raw med slice|
|2 cups||Artichoke hearts; marinated, drained|
|1 cup||Brown sugar|
Cut package of bacon slices in halves or thirds crosswise to make shorter strips. Cut artichoke hearts in half. Wrap each piece of artichoke heart with a bacon strip and fasten with a toothpick. Spray a broiler pan (like the two-piece one that came with your stove) with Pam and arrage appetizers on it, not touching if possible. Up to this point recipe can be done ahead, wrapped in foil, and refrigerated if it has to wait more than 2 hours.
15 minutes before serving time, sprinkle brown sugar over the top and bake in a 350 F. oven until bacon is crisped to your taste. Serve on a plate lined with paper napkins, or if on a buffet put in warmer lined with paper towels or a rack.
From: Recipe brought back from Hawaiian vacation, ca. 1975, from the files of Linda Hurlbert Shogren
NOTES : Make plenty of these, as they disappear like snowballs on a hot stove, but NOT if a meal is to follow as they are quite filling.
Posted to MC-Recipe Digest V1 #726 by "hurlbert@..." <hurlbert@...> on Aug 8, 1997