with Dijon Cream Sauce
5 artichoke bottoms (one 14-ounce can, drained)
10 slices center-cut bacon
3 tablespoons Dijon mustard
¼ cup half-and-half or heavy cream
Preheat oven to 400°. 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 rimmed cookie sheet and bake for 20 to 30 minutes, or until the bacon is crisp. Drain thoroughly. Combine the Dijon mustard with the cream and serve as a dipping sauce.
Makes 40.
Note: Occasionally cans of artichoke bottoms will contain 6, rather than 5 pieces. In that case, use 12 slices of bacon to make 48 appetizers.
Chapter 3
Pain descended on my head. Until Albert hollered his criticism, I tried to convince myself as
