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Bacon Wrapped Artichokes with Dijon Cream Sauce

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  • 5 Artichoke bottoms; 1-14 oz. can,drained
  • 10 sl Bacon
  • 3 tb Dijon mustard
  • 1/4 c Half and half; or heavy cream


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 <> on Nov 28, 1997