Popular - Meat and Poultry
This is an extremely tasty and easy appetizer for any occasion. Despite some people's hesitation to try it, it always turns out to be a big hit at parties and get-togethers.
Prep 20 mins Cook: 10 mins Total: 30 mins Servings: 8 Yield: 8 servings
Bacon Wrapped Artichoke Hearts
8 cups peanut oil for frying
1 (16 ounce) can artichoke hearts in water drained
1 (16 ounce) package bacon slices cut into thirds crosswise
20 toothpicks
Meat and Poultry Step 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Step 2 Wrap each artichoke heart with a piece of bacon. Secure by threading a toothpick through the end of the bacon. Step 3 Fry bacon-wrapped artichoke hearts in the hot oil until bacon is browned and crispy 7 to 9 minutes; drain on a paper towel-lined plate for about 5 minutes before serving.
Servings Per Recipe:8 Calories: 318.9 % Daily Value * Protein: 7.4g 15% Carbohydrates: 6g 2% Dietary Fiber: 2g 8% Fat: 30.1g 46% Saturated Fat: 5.5g 28% Cholesterol: 20.2mg 7% Vitamin A Iu: 200IU 4% Vitamin C: 7.2mg 12% Sodium: 731mg 29% Calories From Fat: 270.8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
|
recipesfull.net
Contact: [email protected]
Discover some of the finest recipes from around the world, crafted to bring delicious flavors straight to your home kitchen.
Disclaimer: All content on this website is for informational purposes only. For official dietary guidelines, allergen advice, or food safety standards applicable to your region, please consult directly with your local government health and food safety authorities (such as the FDA in the US or EFSA in Europe).