Artichoke Hearts And Bacon


For Artichoke Hearts: 1/3 cup butter 2 leeks, washed, dried, and sliced (or 2 onions, peeled and sliced) 2 tablespoons chopped capers 2 tablespoons chopped anchovies 1 lb canned artichoke hearts, drained 1/2 cup dry white wine 1 garlic clove, crushed 1 cup light cream 2 teaspoons cornstarch For Bacon: 1 tablespoon olive oil or safflower oil 6 strips bacon 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill) 1 tablespoon chopped parsley


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