Bacon And Artichoke Hearts Lavash Flatbread Food

BACON AND ARTICHOKE HEARTS LAVASH FLATBREAD

Steps:

• Preheat the oven to 425 degrees F and line a sheet tray with parchment paper.
• Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and chile flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside.
• Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes.
• Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices.

LEMONY BACON-ARTICHOKE DIP

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute., In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.

ARTICHOKE, BACON & CHEESE TART

Steps:

• Preheat the oven to fan 170C/conventional 190C/gas 5. If making your own pastry, make as usual. Roll out the pastry so it's large enough to line a deep 23cm flan tin. Let the pastry sides sit slightly above the rim of the tin. Prick the pastry base with a fork.
• Bake blind for 15 minutes, then remove from the oven and lift out the paper and beans. Brush the base of the pastry with a little of the beaten egg (from the filling) and put back in the oven for another 5 minutes.
• While the pastry is baking, heat the oil in a frying pan, then cook the bacon until turning slightly golden. Snip or tear the bacon into large pieces. Beat the cream into the beaten eggs with the garlic and parsley, then season really well.
• Casually arrange the artichoke pieces and bacon in the tart case, then sprinkle with the cheese. Pour over the egg mixture to cover, then season with black pepper. Lower the oven to fan 160C/conventional 180C/gas 4. Bake the tart for 20-25 minutes, or until golden and softly set. Remove and leave to cool slightly before serving.

ARTICHOKE FLATBREAD GRILLED

Steps:

• Lightly brush both sides of 4 whole wheat flatbreads with olive oil. Grill directly over medium heat for 2 minutes to toast. Remove from grill.
• Divide fresh spinach, garlic and herb goat cheese, marinated artichoke hearts and tomato among flatbreads. Grill about 2 minutes more or until bottoms are browned and toppings are heated through.
• Sprinkle with salt, pepper, and pizza seasoning.

ARTICHOKE HEARTS WRAPPED IN BACON

Steps:

• Preheat the broiler.
• Cut the bacon slices in half, place on a baking sheet, and broil for 3 minutes.
• Let the bacon cool enough to handle.
• Wrap each artichoke half in a piece of bacon, broiled side facing inward, and secure with a toothpick.
• Broil 4 to 5 minutes, or until the bacon is brown and crisp.

BACON WRAPPED ARTICHOKE HEARTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Wrap each artichoke heart with a piece of bacon. Secure by threading a toothpick through the end of the bacon.
• Fry bacon-wrapped artichoke hearts in the hot oil until bacon is browned and crispy, 7 to 9 minutes; drain on a paper towel-lined plate for about 5 minutes before serving.