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Lamb Bacon-Wrapped Artichokes

Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean
american lamb bacon wrapped artichokes

Executive Sous Chef Sam Woodfill

Catering by Design


Savory bites always make good party food for a crowd, or in smaller quantities, a shareable appetizer plate for two. Chef Sam Woodfill of Catering by Design changes up the usual bacon-wrapped dates or chicken livers by substituting marinated artichoke quarters for the filling and lamb bacon for the traditional pork. Add the cucumber mint raita for dipping.


1 large cucumber, peeled and grated

2 cups Greek yogurt

½ cup chopped mint leaves

3/4 tsp. ground cumin

½ tsp. sugar

¼ tsp. red chili powder

Salt, to taste

50 slices lamb bacon in 1/8-in. thick slices (use a deli meat slicer to slice bacon evenly)

50 marinated artichoke quarters


1. Prepare raita: in large bowl, combine cucumber, yogurt, min, cumin, sugar, chili powder and salt; stir well to blend and remove lumps. Chill until ready to serve.

2. Preheat oven to 350 F. Wrap a bacon slice around each artichoke; overlap edges of bacon. Cook in preheated oven 10 to 15 minutes until bacon is golden brown and crispy; let cool slightly. Serve with cucumber mint raita.

Photograph courtesy of American Lamb Board

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