Bacon wrapped artichokes with dijon cream sauce
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Artichoke bottoms; 1-14 oz. can,drained | |
| 10 | slices | Bacon |
| 3 | tablespoons | Dijon mustard |
| ¼ | cup | Half and half; or heavy cream |
Directions
Preheat oven to 400 degrees. Cut each artichoke bottom into 8 equal pie shaped wedges. Cut each bacon slice into fourths. Wrap a piece of bacon around each artichoke wedge and secure with a toothpick. Place on a cookie sheet and bake for 20-30 mins or until the bacon is crisp. Drain thoroughly. Combine the mustard and the cream and serve as a dipping sauce.
Source-The Main Corpse by Diane Mott Davidson Recipe by: Diane Mott Davidson, The Main Corpse Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd <c.floyd@...> on Nov 28, 1997