Ingredients:
2 Cans Artichoke Hearts, Drained Well
8 Slices Bacon, Halved
Thinly Sliced Pecorino Romano Cheese
Black Pepper
Oil For Frying
Toothpicks
Directions:
Place each artichoke heart at the end of one piece of the bacon, and wedge a small piece of the cheese on each side of the artichoke.
Sprinkle with pepper, roll tightly in the bacon, and secure with a toothpick.
Finish wrapping the remaining artichokes in bacon.
Pour oil in a saucepan to a depth of 2 inches, and heat over medium high heat until a fry thermometer reads 350 degrees F.
Fry the artichokes until golden brown and crispy, about 3 to 4 minutes.
Alternatively, preheat oven to 400 degrees F. and arrange the artichokes evenly spaced on a foil lined baking sheet.
Bake for 8 minutes, then turn the artichokes over, and cook until the bacon is brown and crisp, about another 5 minutes.
2 Cans Artichoke Hearts, Drained Well
8 Slices Bacon, Halved
Thinly Sliced Pecorino Romano Cheese
Black Pepper
Oil For Frying
Toothpicks
Directions:
Place each artichoke heart at the end of one piece of the bacon, and wedge a small piece of the cheese on each side of the artichoke.
Sprinkle with pepper, roll tightly in the bacon, and secure with a toothpick.
Finish wrapping the remaining artichokes in bacon.
Pour oil in a saucepan to a depth of 2 inches, and heat over medium high heat until a fry thermometer reads 350 degrees F.
Fry the artichokes until golden brown and crispy, about 3 to 4 minutes.
Alternatively, preheat oven to 400 degrees F. and arrange the artichokes evenly spaced on a foil lined baking sheet.
Bake for 8 minutes, then turn the artichokes over, and cook until the bacon is brown and crisp, about another 5 minutes.
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