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

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