Ingredients Jump to Instructions ↓

  1. 1/3 cup butter

  2. 2 leeks , washed, dried, and sliced (or 2 onions, peeled and sliced)

  3. 2 tablespoons chopped capers

  4. 2 tablespoons chopped anchovies

  5. 1 lb canned artichoke hearts , drained

  6. 1/2 cup dry white wine

  7. 1 garlic clove, crushed

  8. 1 cup light cream

  9. 2 teaspoons cornstarch For Bacon:

  10. 1 tablespoon olive oil or safflower oil

  11. 6 strips bacon

  12. 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill )

  13. 1 tablespoon chopped parsley

Instructions Jump to Ingredients ↑

  1. FOR ARTICHOKES: Melt butter in a frying-pan; add leeks and cook over low heat for 5 minutes, or until leeks soften. Add capers, anchovies, drained artichokes, wine and garlic. Bring to a boil, reduce heat and simmer for 3 minutes. Add combined cream and cornstarch and stir until sauce boils and thickens; remove from heat. FOR BACON: Heat oil in frying pan, fry bacon until crisp, then roughly chop. Add bacon to artichokes with dill and parsley and stir over low heat until heated through.


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