directions
-
1
Fry the bacon until crisp
-
2
Drain on paper towels; set aside
-
3
When cool, crumble
-
4
In a large skillet, melt the butter over medium heat
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5
Add the scal- lions and saute for 3 minutes
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6
Add the cream and simmer until the sauce thickens slightly
-
7
Add Parmesan cheese and the parsley
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8
Season with salt and pepper to taste
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9
Add the artichokes and heat through
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10
Serve over hot pasta
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11
Top with the crum- bled bacon and pass with additional Parmesan cheese
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12
Serves 4 to 6.
Artichoke Hearts and Cream
ingredients
- 10 bacon slices
- 2 tablespoons butter
- 1/2 cup sliced scallions, including the green tops
- 1/2 cup whipping cream OR half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup minced fresh parsley
- salt and freshly ground black pepper to taste
- 2 (14-ounce) cans artichoke hearts packed
- in water, drained and halved
- freshly grated Parmesan cheese for topping