Yields: 8 servings
Ingredients
- 2 jars cooked baby artichokes approx. 24 pieces. Any type will do. They are often jarred in some sort of marinade…so feel free to pick your poison. These can be found in most markets and Italian specialty stores.1 packet (12 pieces) of bacon. Peppered bacon is always a good choice…
- 2 tablespoons finely grated parmesan cheese
- toothpicks
Instructions
- Drain the artichokes. Gently pat them dry with a paper towel to remove any excess moisture.
- Sprinkle the inside of each artichoke with a pinch of parmesan cheese. Artichokes are shaped like a flower…put the cheese INSIDE the flower.
- Wrap each artichoke in bacon and secure with a toothpick. Each artichoke requires about half a piece of bacon. Do NOT wrap the artichoke more than once, otherwise the bacon will not cook all the way through. (I’m sure you would have figured this out, but better safe than sorry).
- Heat a large pan over medium/high heat. When the pan is hot, add your bacon-wrapped artichokes. Brown them on all sides (you can flip them with a fork or your hands). This should take about seven minutes total.
- When browned, remove the artichokes from the pan and place them on paper towels to drain any excess fat. (If you are not serving them right away, no problem. Place them in a baking pan and cover with tinfoil. They can be reheated in the oven at 275 degrees for ten minutes prior to serving.)