Bacon Wrapped Artichokes With Dijon Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | *, Appetizers, The main co | 40 | Servings | |
INGREDIENTS
| 5 | Artichoke bottoms, 1-14 oz. | |
| candrained | ||
| 10 | Bacon | |
| 3 | T | Dijon mustard |
| 1/4 | c | Half and half, or heavy |
| cream |
INSTRUCTIONS
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@arnprior.com> on Nov 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 2mg
Sodium: 14.7mg
Potassium: 2.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g