Bacon Nut Stuffed Artichokes
|Onion||1⁄2 Cup (8 tbs), chopped|
|Pecans||1⁄2 Cup (8 tbs), chopped, toasted|
|Seasoned dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Dry white wine||2 Tablespoon|
|Canned artichoke bottoms||28 Ounce, drained (About 12 Bottoms, Two 14 Ounce Each Cans)|
|Lemon juice||1 Teaspoon|
|Pecan halves||1 Tablespoon (To Garnish)|
1 Place bacon on a microwave rack in a 12-inch-square microwave baker.
2 Cover bacon with a white paper towel.
3 Microwave at 100% (HIGH) for 7 to 9 minutes or until crisp.
4 Give dish a half turn after 4 minutes.
5 Remove bacon and drain on paper towels; crumble drained bacon.
6 Remove rack from the baking dish.
7 Drain off all but 1/4 cup drippings.
8 Add onion to the baking dish.
9 Microwave at 100% (HIGH) for 3 to 4 minutes or until tender; stir once.
10 Add chopped pecans, bread crumbs, wine and crumbled bacon. Toss lightly to mix well.
11 Rinse artichoke bottoms; pat dry with paper towels.
12 In a 1-1/2-cup bowl, place butter or margarine.
13 Microwave at 100% (HIGH) for 45 to 60 seconds or until melted. Stir in lemon juice.
14 Dip artichokes in butter or margarine mixture.
15 Top artichokes with bacon mixture.
16 In a 12-inch-square microwave baker, arrange in a circle.
17 Drizzle with any remaining butter or margarine mixture.
18 Garnish with pecan halves.
19 Microwave at 100% (HIGH) for 5 to 7 minutes or until heated through.
20 Give dish a half turn after 3 minutes.
21 Serve hot.