Tender Hearts, Quietly Transformed
There is something almost alchemical about wrapping something soft in something smoky. The artichoke — already tender, already a little mysterious — becomes something else entirely when it meets the heat of a pan and the slow embrace of crisped bacon. This is the kind of appetizer that doesn't announce itself loudly at a gathering. It simply disappears from the plate, one by one, and people find themselves reaching for another before they've quite finished the first.
Ingredients
- 2 cans Vigo Baby Artichoke Hearts rinsed, drained and patted dry
- 12-14 slices bacon, halved crosswise
- 1/2 cups grated Parmesan cheese
- Alessi Ground Pepper
Instructions
- Preheat oven to 400.
- Line a baking sheet with aluminum foil.
- Wrap each artichoke heart in a slice of bacon and secure with a toothpick.
- Place on the baking sheet then sprinkle with the Parmesan and pepper.
- Bake for 20-25 minutes until bacon is crispy.
