Baked Artichokes And Bacon Recipes

BACON WRAPPED ARTICHOKE HEARTS

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.

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.

ARTICHOKE AND BACON POTATO BAKE

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel.
• In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
• In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 45 minutes.
• Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

BACON AND ARTICHOKE PASTA

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.

EASY BAKED ARTICHOKE RECIPE BY TASTY

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!

SIMPLY ROASTED ARTICHOKES

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

OVEN-BAKED BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place bacon slices one next to the other on the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes. Remove from oven. Flip bacon slices with kitchen tongs and return to oven. Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.

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.

LEMONY BACON-ARTICHOKE DIP

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute., In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Steps:

• Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
• In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
• Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.

BAKED ARTICHOKE, BACON & PARMESAN APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Combine ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

BAKED BABY ARTICHOKES

Steps:

• Cut the lemon in half and squeeze the juice into a bowl. Trim off the top half-inch of each artichoke and cut the base flat. Toss the artichokes in the lemon juice.
• Preheat oven to 400 degrees.
• Bring the water to a simmer in a saucepan, add the garlic cloves and cook three minutes. Add the parsley and cook two minutes longer, then drain, reserving the liquid.
• Mix the artichokes with the olive oil in a heavy ovenproof casserole or shallow saucepan. Scatter the blanched garlic and parsley around them. Stir in three-fourths cup of the reserved liquid. Cover and bake for 30 minutes.
• Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard three of the garlic cloves, then puree the remaining garlic with the parsley and the bread crumbs, adding another half cup of the liquid. Season to taste with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature sprinkled with Parmesan cheese.

BAKED ARTICHOKES AND BACON

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.