I Have Nothing Against Artichokes, Here's The Proof!!

First off I want to say thank you to several new joiners to my blog. I hope you enjoy my simple no video and no advertisements recipes, tips and stories. Welcome aboard!

I'm not really sure why I have not done any artichoke recipes on my blog. They are one of my favorite ingredients to bulk up recipes, as a side dish, in a dip, chopped up in meat loafs, and this recipe, that I love!  I am also a fan of bacon, (don't shoot the messenger), yes, everything is better with bacon as they say. And my other cooking motto is everything is better with bacon and cheese. Contrary to popular belief it is not a sin to treat yourself once in a while!! I, however, am not a fan of cooking fresh artichokes, no patience on my part for something that I consider too time consuming if you do them right from start to finish. This is one of the few times I do use a canned pantry item. However,  it is very important they are packed in water, not olive oil for this recipe! Because canned items have a tendency to be a little salty all my ingredients are scant amounts, to keep down the sodium level. I have at times used low sodium bacon and cheese, but if I am making these they are going to be a treat so I just go for it!! This is what I do for this recipe: 400 degree preheated oven,  20-22 minutes 1 can whole artichokes packed in water, cut in half lengthwise and drain well cut side down on paper towels. (blot dry) My can had 6 whole ! Place in a lightly sprayed dish or I use a cast iron skillet, cut side up Lightly sprinkle with a little oregano, and a little Italian bread crumbs (I used a heaping tablespoon full for this amount of halves) Bake in a preheated 400 degree oven for 15 minutes Remove from oven and top with a little shredded cheese (mine was a cheddar, American and swiss combo) strange as it may seem I am not a fan of mozzarella in this dish, and some precooked bacon lardons (pieces), you just want enough on each piece to get the bacon flavor, not overwhelm the artichokes Place back in the oven and bake another 5-6 minutes, cheese should be melted and all heated through Remove from oven and let sit 2-3 minutes before serving, these are a tad better if allowed to cool a little Of course the timing on these will depend on the size of your artichoke halves This recipe is versatile to your liking, of course, sometimes I add garlic powder in place of oregano, use different cheeses,  dot with a little sour cream when serving, you get the idea, like I always say with a basic recipe and a little imagination it becomes your kitchen and your choice!! Stay safe everyone........