Bacon Wrapped Artichokes With Dijon Cream Sauce

Courses: Starters and appetizers
Serves: 40 people

Recipe Ingredients

5		Artichoke bottoms - 1-14 oz. Can, drained
10 x		Bacon
3 tablespoons		Dijon mustard
1/4 cup		Half and half - or heavy cream

Preheat oven to 400F. 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 minutes or until the bacon is crisp. Drain thoroughly.

Combine the mustard and the cream and serve as a dipping sauce.

Source-The Main Corpse by Diane Mott Davidson

Source:
Diane Mott Davidson, The Main Corpse

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