Lamb Bacon-Wrapped Artichokes
Executive Sous Chef Sam Woodfill
Catering by Design
Savory bites always make good party food for a crowd, or in smaller quantities, a shareable appetizer plate for two. Chef Sam Woodfill of Catering by Design changes up the usual bacon-wrapped dates or chicken livers by substituting marinated artichoke quarters for the filling and lamb bacon for the traditional pork. Add the cucumber mint raita for dipping.
1 large cucumber, peeled and grated
2 cups Greek yogurt
½ cup chopped mint leaves
3/4 tsp. ground cumin
½ tsp. sugar
¼ tsp. red chili powder
Salt, to taste
50 slices lamb bacon in 1/8-in. thick slices (use a deli meat slicer to slice bacon evenly)
50 marinated artichoke quarters
1. Prepare raita: in large bowl, combine cucumber, yogurt, min, cumin, sugar, chili powder and salt; stir well to blend and remove lumps. Chill until ready to serve.
2. Preheat oven to 350 F. Wrap a bacon slice around each artichoke; overlap edges of bacon. Cook in preheated oven 10 to 15 minutes until bacon is golden brown and crispy; let cool slightly. Serve with cucumber mint raita.
Photograph courtesy of American Lamb Board