Okay, ye pantry hoarders of Spring 2020, here’s our version of Pirate’s Gold. With just two ingredients, there’s no need to pilfer and plunder to make this lavish but simple starter. Add on the bonus treasure aioli, and that’s another three ingredients. And because I seem to have about 8 packs of bacon right now, I’m adding this to my otherwise carb-overloaded Easter menu. (See Clementine’s Potato Salad)
I guarantee you they will all be hijacked within 10 minutes.
While prep is as smooth as a sail on the Seven Seas, cooking time requires a tiny bit of patience. If you’re in a hurry, use 1/3 of a slice of bacon instead of 1/2 around each artichoke heart.
Interestingly, there’s really no Disney version of this dish, although it seriously begs to be served at Trader Sam’s. It just looks and feels that Shangri-La, and almost makes me want to build a backyard grotto with waterfall.
Secrets: What makes this way better than the standard recipe is drizzling the marinade over the top of the nuggets before cooking. Our lemon-dijon aioli is an authentic gem but is optional.
Pirate's Gold: Bacon Wrapped Artichoke Hearts with Lemon-Dijon Aioli
Ingredients
Bacon-Wrapped Artichoke Hearts
- 1 lb bacon I use Oscar Meyer or Smithfield
- 2 jars marinated artichoke hearts 8-12 oz
Lemon-Dijon Aioli
- 1 tsp prepared garlic
- 1 egg yolk
- 2 tsp lemon juice freshly squeezed
- 1/2 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- 3 tbsp vegetable oil
Instructions
Bacon-Wrapped Artichoke Hearts
- Drain artichoke hearts, but reserve marinade in a bowl. Cut artichokes in half.
- Cut bacon slices in half.
- Wrap 1/2 slice of bacon around each artichoke piece and secure with toothpick.
- Place on baking sheet covered with aluminum foil.
- Drizzle with reserved marinade.
- Cook in 400 degree preheated oven until bacon is done, turning once. Depending on the brand and thickness of the bacon, this can take 20-40 minutes, so watch carefully.
Lemon-Dijon Aioli
- Use emulsion blender or mixer to whisk together egg yolks, lemon juice, and mustard.
- Combine oils, and add just a little bit at a time, whisking after each addition to ensure it stays mixed together. (May not need all of the oil).
- When smooth and thick, stir in garlic and season with salt and pepper
