Bacon Wrapped Baby Artichokes

Bacon Wrapped Baby Artichoke Ingredients
10 baby artichokes, blanched, cut in half
citrus vinaigrette
seasoned flour mix
lemon aioli
freshly grated parmesan regiano
10 pieces mountain smokehouse applewood bacon*
3 qts canola oil
*bacon cooked three-quarters of the way, cut in half into equal lengths

Seasoned Flour Ingredients
8 cups wondre flour
1 tbsp garlic powder
1 tsp ground cumin
2 cups corn starch
2 tbps kosher salt
1 tsp ground black pepper

Citrus Vinaigrette Ingredients
2 cloves chopped garlic
2 shallots roughtly cut
zest of 2 lemons
juice of 2 lemons
zest of 2 oranges
juice of 2 oranges
8 fl. oz extra virgin olive oil
2 fl oz champagne vinegar
3 tbsp chopped parsley

Citrus Vinaigrette: Blend all ingredients together in a blender.

Lemon Aioli Ingredients
2 c mayonnaise
zest of 1 lemon
1 lemon juiced
1 garlic clove finely chopped
1 shallot finely chopped
2 tbsp chopped capers
1/4 c cornichons chopped
salt & pepper

Lemon Aioli: Mix all ingredients together.

Baby Artichoke Ingredients
10 baby artichokes
1 large carrots, peeled and cut into one inch pieces
1 spanish onion, peeled and quartered
4 stalks celery chopped
4 cloves garlic
3 sprigs lemon thyme
3 sprigs italian parsley
8 fl oz white wine
3 tbsp kosher salte
1 tbsp black pepper corns
3 lemons, cut in half

Directions for the Bacon Wrapped Baby Artichokes
1. In a large stock pot, place the carrots, onion, celery, garlic, thyme, parsley, white wine, kosher salt, and peppercorns
2. Squeeze the lemons into the pot and drop the lemons in.
3. Add two quarts of cold water.
4. Cut the tops of the artichokes, then turn
(cleaning off the first layer of outer leaves and trimming the stem)
5. Place the pot on the stove and bring to a boil.
6. Once the artichokes are tender, remove from the pot and place salted ice water to stop the cooking.
7. Drain and marinate in the citrus vinaigrette overnight.

The Next Day

8. Take the artichokes out of the marinade; let drain.
9. Roll them into the half cooked bacon strips; and place a tooth pick through the hold bacon on.
10. Toss in Wondra Flour (Superfine Flour) and fry until crispy. Place on paper towel to catch excess oil.
11. Season with kosher salt and fresh ground pepper.
12. Serve with Lemon Aioli.

Have a question about a recipe or ingredient? Email maddy@kittlehouse.com to ask Chef Beau!