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Asparagus, boiled eggs, broccoli, sweet potatoes, onions, sausages, burgers, chicken, scallops...
I mean seriously - STREAKY BACON RASHERS.
I was making a salad one day using canned artichoke hearts and ham and I suddenly paused and looked at the two together on the chopping board. Artichokes. Bacon. I looked out in the garden at the rosemary bushes.
Yes. This would work.
And it did.
The artichoke hearts have a really savoury flavour, and when they're roasted like this, it just makes that flavour that little bit deeper and earthier. The bacon adds a smoky saltiness. And the rosemary sprig pushed in the centre just gives it a fresh, pine-like scent.
It's a bit weird, but in a way, these bacon-wrapped artichoke hearts taste a bit like sausages. It's just something about how the flavours all mingle together. And they'd be a great alternative to those bacon-wrapped mini sausages that get served with the Sunday roast or Christmas dinner.
Artichoke hearts are a good source of magnesium, potassium and Vitamin C, among other things - so adding a few to the side of your plate can only be a good thing. Unless you're watching your FODMAPs, that is, in which case you could make these but use slices of parsnip maybe instead of the artichoke hearts. Just roast until softened, or pre-boil them beforehand and cool and dry them before wrapping the bacon around them and roasting.
I love these.
They're great for serving alongside roasts or just for fun - take a batch to a party or barbecue as an appetizer. I hope you love them as much as we do.
Bacon Wrapped Artichoke Hearts with Rosemary
8 artichoke hearts, from a can
6-8 rashers of streaky bacon
8 small sprigs of rosemary, washed
1 tbsp olive oil
Drain the can of artichoke hearts and place them on a board, patting them dry with kitchen paper or a clean towel.
Have a pile of 8 cocktail sticks handy and then take the bacon and wrap it around the outside of the artichoke heart. You might not need the whole rasher of bacon, depending on how long the slices are, in which case cut the bacon off and use to wrap around the next one. Secure each bacon-wrapped artichoke heart with a cocktail stick, to stop it unravelling in the oven. Poke a rosemary sprig in the centre of each artichoke heart and drizzle with the olive oil.
Roast the artichoke hearts for around 15 minutes at 200ºC/400ºF/gas mark 6, until the bacon is golden and cooked through completely and the artichoke hearts are sizzling and softened. Take out and leave to cool for a couple of minutes and then serve straight away.
Are you looking for ways to spice up your AIP cooking with herbs and spices allowed on the paleo autoimmune protocol? I've written an ebook, SPICE, which contains over 90 recipes for using herbs and spices in your AIP cooking. Download it straight away on Amazon Kindle.
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