Ingredients with Measurements:
- 12 oz. can of artichoke hearts, drained and quartered
- 12 slices of bacon, cut in half
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 1 tsp. minced ginger
- 1 tsp. minced garlic
- 24 toothpicks
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, combine soy sauce, brown sugar, pineapple juice, ginger, and garlic. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture has thickened, about 5-7 minutes.
3. Wrap each artichoke heart quarter with a half slice of bacon and secure with a toothpick.
4. Place the bacon-wrapped artichoke hearts on a baking sheet lined with aluminum foil.
5. Brush the soy sauce mixture over the bacon-wrapped artichoke hearts.
6. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 24 pieces
Nutritional information:
Calories per serving: 80
Fat: 6g
Carbohydrates: 3g
Protein: 3g
Substitutions for ingredients:
- You can use turkey bacon instead of regular bacon for a healthier option.
- If you don't have pineapple juice, you can use orange juice or apple juice instead.
Variations:
- You can add a slice of water chestnut or a piece of chicken liver to each bacon-wrapped artichoke heart before baking.
- You can sprinkle some grated Parmesan cheese over the bacon-wrapped artichoke hearts before baking for extra flavor.
Tips and tricks:
- Make sure to drain the artichoke hearts well before wrapping them with bacon to prevent the bacon from getting soggy.
- If the bacon is not crispy enough after baking, you can broil the bacon-wrapped artichoke hearts for a few minutes to crisp them up.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bacon-wrapped artichoke hearts on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bacon-wrapped artichoke hearts on a platter with toothpicks for easy serving.
Garnishes:
- You can sprinkle some chopped parsley or green onions over the bacon-wrapped artichoke hearts for a pop of color.
Pairings:
- These bacon-wrapped artichoke hearts go well with a variety of drinks, such as beer, wine, or cocktails.
Suggested side dishes:
- Serve these bacon-wrapped artichoke hearts with a side of rice or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the bacon is not wrapping around the artichoke hearts properly, you can partially cook the bacon in the microwave for a few seconds to make it more pliable.
Food safety advice:
- Make sure to remove the toothpicks before serving to prevent any choking hazards.
Food history:
- Rumaki is a Hawaiian-inspired appetizer that was popular in the 1950s and 1960s. It typically consists of water chestnuts and chicken livers wrapped in bacon.
Flavor profiles:
- These bacon-wrapped artichoke hearts have a sweet and salty flavor from the soy sauce and brown sugar marinade, with a crispy bacon exterior and tender artichoke heart interior.
Serving suggestions:
- Serve these bacon-wrapped artichoke hearts as an appetizer at your next party or gathering. They are sure to be a crowd-pleaser!
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