Artichoke Hearts and Bacon
- Active Time 15m
- Total Time 15m
- 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 pound 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
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 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.
nutrition information per serving
283 calories; 20g total fat; 47mg cholesterol; 797mg sodium; 12g carbohydrates; 1g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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