Artichoke and Bacon Spread

From Matthew Mead, Author of Entertaining Simple
November 10, 2008 11:01:21 AM PST
Matthew is an experienced stylist with extensive work with top magazine including Country Living, Woman's Day and Family Circle. His own recent publications include Easter Eggs: 40 Fabulous Projects for the Whole Family and Cakes for Kids: 35 Colorful Recipes with Easy-to-Follow Tips & Techniques. He published his own magazine Holiday with Matthew Mead in 2007 and currently has a special Halloween issue on newsstands. Mead operates a style Web site and a blog of fresh ideas with great seasonal projects made of easy-to-find supplies. He has a regular column in Yankee Magazine. Mead's television appearances include shows produced for The Discovery Channel and HGTV, more information can be found on his site, www.matthewmeadstyle.com

Please note, Wiley Paperback is supporting this book/author publicity tour with additional funding support from brands in the book.

Artichoke and Bacon Spread

Ingredients
5 slices bacon
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1 tablespoon white wine vinegar
1 1/2 teaspoons finely chopped fresh rosemary
1 can (14 oz.) quartered artichoke hearts, drained
1/8 teaspoon salt
1/8 teaspoon pepper
30 Carr's Table Water Roasted Garlic and Herb Crackers

Directions

1. Crosswise cut bacon into 1/8- to 1/4-inch slivers. In large nonstick skillet cook bacon until brown and crisp. Drain off fat, reserving 1 tablespoon. Remove bacon from skillet. Drain on paper towels.

2. Return reserved bacon fat to skillet. Stir in onion. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until tender. Stir in carrot. Continue cooking for 3 minutes more. Remove from heat. Stir in vinegar and rosemary.

3. Set aside four pieces of artichoke. Stir remaining artichoke pieces into mixture in skillet. Cook, stirring frequently, over medium heat until liquid evaporates. Remove from heat. Stir in salt and pepper. Cool slightly.

4. Transfer artichoke mixture to food processor bowl. Cover and process until smooth. Let stand at room temperature for 30 minutes. Stir in half of the cooked bacon.

5. Cut reserved artichoke pieces into thin slivers. Spoon about 2 teaspoons artichoke mixture on each cracker. Garnish with artichoke slivers and remaining cooked bacon pieces.

Prep Time: 25 minutes
Time to Table: 55 minutes
1 cup plus 3 tablespoons artichoke mixture; 10 servings


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