Fondi Di Carciofi Bacon Wrapped Artichokes 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.

INSALATA DE CARCIOFI: RAW ARTICHOKE SALAD

Steps:

• Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Remove the purple leaves and hairy portion covering the choke; discard. Trim 1/3 off the tops of each artichoke, rub with lemon and finely chop. Squeeze extra lemon juice on artichokes to prevent from browning.
• Plate the artichokes and season with olive oil and extra lemon juice, if needed. Then add pepper and salt, to taste. With a vegetable peeler shave the Parmigiano cheese and top the artichokes. Lightly drizzle with more olive oil if needed.

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.

POLLO AL CARCIOFI (CHICKEN WITH ARTICHOKES) RECIPE

Steps:

• Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide; soak them in acidulated water. Rinse the chicken and pat it dry. Cut it up into 10 or 12 pieces (including the backbone) and season with 1/2 teaspoon salt. Heat the olive oil in the big saucepan over medium-high heat and lay in the chicken pieces without crowding-cook them in batches if necessary. Brown the pieces for about 3 minutes, turn and cook another 3 minutes until each is nicely colored on all sides. Remove the pieces to a platter or bowl. When the chicken is all out of the pan, drop the crushed garlic into the hot fat and cook it for a minute or two, until sizzling. Lift the artichoke wedges out of the water and drop them, still damp, into the saucepan. Stir well and season them with 1/2 teaspoon salt and the peperoncino. Cook the artichokes for 4 or 5 minutes, tossing them often and deglazing the browned bits on the pan bottom. When the artichokes are dry and starting to take on color, pour in the wine and cook over high heat, stirring, until it is nearly evaporated, about 3 minutes. Pour in the tomatoes and 3 cups of water; slosh the tomato containers with some of the water to rinse them. Cover the pan and bring the liquid to a boil. Adjust the heat to maintain a steady bubbling and cook the artichokes and sauce for about 15 minutes. Return all the chicken pieces (and any accumulated juices in the platter) to the saucepan, submerging them in the sauce. Cover the pan, get the sauce perking again and cook chicken and artichokes together for about 40 minutes. The chicken should be nearly done, the artichokes tender and the sauce somewhat reduced. Set the cover ajar-or remove it altogether-and continue cooking 15 minutes or more until the sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning. Serve right away or-for the best flavor-let the chicken cool in the pot and reheat later. If the sauce has thickened, stir in a bit of water. Serve hot from the pan or from a big bowl, if you prefer. Sprinkle over the parsley just before serving.

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.

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.