Easy to make. There is only a hint of bacon flavor. The bell peppers draw out the bitter artichoke taste giving it a pleasant mild flavor. The garlic cloves are very tender and mild tasting too! Both the globe and the garlic cloves make a wonderful meal. Serve with bread sticks. Serving Size 1.
1 artichoke globe
1 medium size lemon
2 large bell peppers
1/2 large whole garlic
6 slices bacon (regular, low sodium, or turkey)
Find out more about growing different varieties of artichoke plants.
Preheat oven or b-b-q grill to 400°. Rinse the artichoke globe and trim off stem with a knife and discard stem.
Place globe in a 1 or 2 cup measuring cup and slice off the tip of the globe with a knife about 1 inch. Trim off the tips of artichoke leaves with a pair of clean scissors. Discard trimmings.
Gently pull apart the layers of artichoke leaves. You will not be able to separate the center. Take one medium size lemon and slice it into quarters. Squeeze juice over the artichoke globe – allowing the measuring cup to collect the juice. This will neutralize the bitter artichoke taste and keep it from browning (similar to a browning apple).
Peal the dry outer surface of 1/2 large whole garlic.
Slice off the the brown tips and discard.
Slice each clove into 2 or 3 slices.
Stuff the layers with the garlic slices and wrap the globe in bacon.
Slice in half at least 2 bell peppers and clean out the seeds and white middle. Place halves around the artichoke globe. You may also gut out a single bell pepper and place the artichoke globe in the center. It may not fit, but you may slice the edges of the pepper to allow room.
Line an oven safe bowl with foil and place the globe in the bowl. Pour the remaining lemon juice over the globe and in the cracks. Then lay 1-2 pieces of bacon over the globe.
Wrap the globe up tight with foil. 2 layers may be necessary. I marked the top of the globe by pinching the foil so I would remember which side was up. Place in the oven for 1 hour or until the artichoke is nice and tender.
Carefully remove the globe from the oven and gently remove the foil. Also be careful of escaping steam! Carefully unwrap the bacon off of the globe. Lift globe with 2 large spoons and drain liquids. Enjoy the meaty ends of the leaves and the artichoke heart. The outer leaves may be tough, but the inner leaves will be nice and tender. Salt and butter to taste.
Also see my blog at: http://sweetheartartichokes.blog.com