Baconwrappedartichokes Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Wrap the artichoke heart quarters with the half slices of bacon. Secure with a toothpick.
• Place on the baking sheet and drizzle with the reserved artichoke liquid. Roast in the oven for 12 to 15 minutes, or until lightly browned. Serve hot.

Steps:

• Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
• Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Steps:

• Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
• When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Steps:

• Preheat oven to 350 degrees F.
• Open the packages of bacon and cut the whole slab into thirds across the bacon pieces. I usually cut them straight out of the refrigerator while they're cold, then allow them to warm a bit before wrapping the Smokies - the bacon is more pliable when not very cold, and makes it easier to work with awkwardly-shaped pieces.
• To make assembly even easier, line up pieces of bacon on your cutting board or a clean counter. Wrap each Lit'l Smokie in a 1/3-cut piece of bacon, then secure with a toothpick.
• Lay wrapped Smokies on a sheet pan. Tilting the toothpick downward makes lining them up a bit easier. (If you are making a double or triple batch with a Costco-sized 3-pound package of Smokies, continue wrapping until you run of room on your sheet pan, and then - just to make the overall assembly easier - can continue wrapping until you run out of the Smokies and simply put them in a bowl until you can lay them out on another sheet pan later or when your first one is out of the oven. If you run out of bacon before Smokies, you can cut some strips of bacon lengthwise to make additional slices so that you'll have enough.).
• Sprinkle about 1/4 teaspoon of brown sugar on each Smokie - I simply sprinkle by hand.
• Bake in preheated 350 degree F oven for 45 minutes.
• Using tongs, transfer the treats to a platter or plate, arrange attractively, put them out for your guests, and stand back before you get trampled in the crowd's rush to get at them. :).
• Note: I usually make triple batches of these at a time, using the 3-pound Smokies packages from Costco and three packages of bacon. Although best if served immediately, I bake them all up, then freeze them and thaw and reheat in the oven (or even the microwave) to serve. The bacon and brown sugar doesn't stay as crispy that way, but since most parties will have a varying number of attendees we find it's easier to make large batches during the holidays. Before reheating, you can sprinkle a bit more brown sugar over them to make up for any that fell off. ;).
• Optional: before putting the brown sugar over, you can also sprinkle the Smokies with a small amount of cinnamon sugar, for even more flavor!

Steps:

• Cut your bacon strips in half. Wrap a half slice of bacon around each quarter of an artichoke. Spear with a toothpick to hold it together.
• Place in a foil-lined jelly roll pan. Drizzle a little of the extra artichoke oil on top.
• Bake at 425 for 12-15 minutes (until bacon is crisp).
• Put on a plate and serve.

Steps:

• For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
• Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
• Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
• Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
• To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.

Steps:

• With a serrated knife cut artichoke stems flush with bottoms. Cut off and discard top inch from artichokes. In a saucepan cover artichokes with salted water and bring to a boil. Simmer artichokes, covered, until just tender, 20 to 25 minutes.
• While artichokes are cooking, coarsely chop bacon and in a skillet cook over moderate heat, stirring, until golden. With a slotted spoon transfer bacon to paper towels. Halve and seed tomatoes and cut into 1/4-inch dice. Finely chop shallot and capers. In a bowl combine lemon juice and salt and pepper to taste. Whisk in oil in a slow stream until emulsified and add bacon, tomatoes, shallot, and capers.
• Drain artichokes upside down on a rack and arrange each on a plate. Separating leaves slightly, drizzle vinaigrette between leaves and onto plates.

Steps:

• Heat oven to 400°F.
• Place bacon pieces in single layer on foil-covered rimmed baking sheet sprayed with cooking spray. Sprinkle 1/4 tsp. cheese over each bacon piece.
• Top each bacon piece with 1 artichoke piece; roll up. Secure with wooden toothpicks.
• Bake 20 min. or until bacon is crisp. Sprinkle with remaining cheese.
• Remove and discard toothpicks before serving with the aioli.

Steps:

• Preheat the broiler.
• Cut the bacon slices in half, place on a baking sheet, and broil for 3 minutes.
• Let the bacon cool enough to handle.
• Wrap each artichoke half in a piece of bacon, broiled side facing inward, and secure with a toothpick.
• Broil 4 to 5 minutes, or until the bacon is brown and crisp.

Steps:

• Preheat oven to 400°F.
• Cut each artichoke heart into 8 equal pie shaped wedges.
• Cut each bacon slice into fourths.
• Wrap bacon around artichoke wedges and secure with a toothpick.
• Place on a foil lined, rimmed cookie sheet and bake for 20 to 30 minutes or till bacon is crisp.
• Combine Dijon mustard and cream and use as a dipping sauce.

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
• Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
• Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
• Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

Steps:

• Preheat oven to 350 degrees.
• Drain artichokes, saving liquid.
• Sauté chopped onions in olive oil.
• Combine all ingredients in large mixing bowl.
• Pour mixture into greased 8" x 8" baking dish.
• Bake 45 minutes at 350 degrees.
• Allow to cool and refrigerate. Cut into 1" squares.