** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut each artichoke bottom into 8 equal pie shaped wedges.
3. Cut each bacon slice into fourths. Wrap a piece of bacon around each artichoke wedge and secure with a toothpick.
4. Place on a cookie sheet and bake for 20-30 minutes or until the bacon is crisp.
5. Drain thoroughly. Combine the mustard and the cream and serve as a dipping sauce.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mustard, Beef allergies.
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