Pirate's Gold: Bacon Wrapped Artichoke Hearts with Lemon-Dijon Aioli
Servings: 0
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