Mar 13, 2012

Fondi di Carciofi (Bacon-Wrapped Artichokes)

These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.

Credit: Todd Coleman

SERVES 6�8

Ingredients

Canola oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1/3 cup freshly grated Parmesan
1 tbsp. ground black pepper

Instructions

Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place each artichoke heart on one end of a bacon slice, sprinkle with some of the Parmesan and pepper, and roll up; secure with a toothpick. Fry until golden brown, about 3 minutes. Drain.

This article was first published in Saveur in Issue #145

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Ratings & Reviews (1)

by BRAYFUS on 2012-03-13

I found that it was easier to sear them on a grill pan than to fry them.

Fondi di Carciofi (Bacon-Wrapped Artichokes) Reviewed by BRAYFUS on Jan 6. I found that it was easier to sear them on a grill pan than to fry them. Rating: