Best Bacon And Artichoke Hearts Lavash Flatbread Recipes

Roasted Artichoke Hearts Provencal image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

Steps:

Preheat the oven to 425 degrees F.
Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

Lacquered Bacon image

Provided by Valerie Bertinelli

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

Heaping 1/3 cup maple syrup
1 1/2 tablespoons fresh sage, finely chopped
1/4 teaspoon cayenne
12 ounces thick-cut bacon

Steps:

Preheat the oven to 375 degrees F. Line a large rimmed baking pan with 2 layers of foil and top the foil with a sheet of parchment paper.
Stir the maple syrup, sage and cayenne in a small bowl. Dip the bacon in the syrup to coat and arrange the slices on the pan in a single layer.
Bake the bacon until it starts to brown on the underside and tips, about 20 minutes. Flip the bacon and rearrange the slices if it is browning unevenly. Continue to bake until dark all over, 10 to 15 minutes more.
Transfer the bacon to clean parchment paper to cool slightly before serving.