Best Bacon Wrapped Artichokes Recipes

BACON WRAPPED ARTICHOKES

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.

ROASTED ELK TENDERLOIN WITH BACON WRAPPED SALSIFY, JERUSALEM ARTICHOKES, AND CREAMY WILD MUSHROOM SAUCE

Steps:

• In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy. Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.
• Preheat the oven to 350 degrees F.
• Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.
• Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat. Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.)
• In a medium skillet, melt 1/2 stick butter over medium-high heat. Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more. Add arugula and remove from heat.
• In the center of the plate, make a circle of wild mushroom sauce. Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture. Garnish with chives.
• Melt 1 stick butter in a large skillet over high heat. Add mushrooms and saute over high heat until browned. When mushrooms have browned, add 3 ounces diced shallots and the thyme. Cook mixture for 2 minutes more and then add cream. Reduce heat to a simmer and cook until the cream has reduced by half. Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth. Season with salt and pepper to taste.

BACON-WRAPPED ARTICHOKES

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.

BACON WRAPPED ARTICHOKES WITH DIJON CREAM SAUCE

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.

FONDI DI CARCIOFI (BACON-WRAPPED ARTICHOKES)

Steps:

• Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place each artichoke heart on one end of a bacon slice, sprinkle with some of the Parmesan and pepper, and roll up; secure with a toothpick. Fry until golden brown, about 3 minutes. Drain.