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Poll: Food Fight!

Artichoke Hearts and Bacon

Source: Outdoor Entertaining
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 6
For Artichoke Hearts:
1/3 cup butter
2 leeks, washed, dried, and sliced (or 2 onions, peeled and sliced)
2 tablespoons chopped capers
2 tablespoons chopped anchovies
1 lb canned artichoke hearts, drained
1/2 cup dry white wine
1 garlic clove, crushed
1 cup light cream
2 teaspoons cornstarch
For Bacon:
1 tablespoon olive oil or safflower oil
6 strips bacon
2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
1 tablespoon chopped parsley
Artichoke Hearts and Bacon Recipe at
FOR ARTICHOKES: Melt butter in a frying-pan; add leeks and cook over low heat for 5 minutes, or until leeks soften. Add capers, anchovies, drained artichokes, wine and garlic. Bring to a boil, reduce heat and simmer for 3 minutes. Add combined cream and cornstarch and stir until sauce boils and thickens; remove from heat.

FOR BACON: Heat oil in frying pan, fry bacon until crisp, then roughly chop.

Add bacon to artichokes with dill and parsley and stir over low heat until heated through.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 283
Fat. Total: 20g
Fiber: 1g
Carbohydrates, Total: 12g
Sodium: 797mg
% Cal. from Fat: 64%
Cholesterol: 47mg
Protein: 11g
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