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Tags: Appetizers
Yield: 40 servings
[edit] Ingredients
5 |
Artichoke bottoms, 1-14 oz. can,drained |
10 |
slc Bacon |
3 |
tablespoons Dijon mustard |
¼ |
cup Half and half, or heavy cream |
[edit] Preparation
Step 1 |
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. |
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