Recipe - Bacon Wrapped Artichokes With Dijon Cream Sauce

5 Artichoke bottoms; 114 oz.
can,drained
10 sl Bacon
3 tablespoon Dijon mustard
One fourth cup Half and half; or heavy
cream

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 2030 mins or until the bacon is crisp. Drain
thoroughly. Combine the mustard and the cream and serve as a dipping sauce.

SourceThe Main Corpse by Diane Mott Davidson

Recipe by: Diane Mott Davidson, The Main Corpse

Posted to MCRecipe Digest V1 #930 by Carol & Bob Floyd
c.floyd@arnprior.com on Nov 28, 1997