Serves: 24
Total Calories: 20
Place artichoke hearts in a glass pie plate.
In a small bowl, stir chili sauce and hot pepper sauce. Brush sauce over artichokes to coat set aside. Reserve remaining sauce mixture.
Cut each slice of bacon in half crosswise, then lengthwise. You will have 4 strips from each slice of bacon. (For a heartier appetizer, use 12 bacon slices and cut in half crosswise only, not lengthwise.) Wrap one bacon strip around each artichoke heart, overlapping ends, and secure with a wooden pick. Place in a shallow dish. Coat bacon with reserved chili sauce mixture. Cover and refrigerate until ready to bake.
Preheat oven to 450°. Spray a baking sheet with non-stick coating. Place bacon-wrapped artichoke hearts on baking sheet. Bake about 10 minutes or until bacon is crisped. (Do not remove picks.)
Serve hot.
*Twenty-four medium-size cocktail shrimp, cooked and peeled, can be substituted.
This Artichoke or Shrimp Rumaki recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.
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