Recipe provided by | Executive Sous Chef Sam Woodfill

Servings: 50

INGREDIENTS

Precooked American Lamb bacon, sliced into 50 slices (1/8-inch slices)

50 Marinated artichoke quarters

1/2 quart Cucumber Mint Raita (recipe follows)

Cucumber Mint Raita (Makes 4 cups)

1 large cucumber, grated

2 cups Greek yogurt

1/2 cup mint leaves, chopped

3/4 teaspoon cumin powder

1/2 sugar

1/4 red chili powder

salt to taste

DIRECTIONS

Wrap bacon around artichoke; overlap edges of bacon. Cook at 350°F for 10 to15 minutes until bacon is golden brown and crispy; let cool.

For the Cucumber-Mint Raita: In a large bowl, combine cucumber, yogurt, mint, cumin, sugar, chili powder and salt; remove any lumps. Chill and serve with bacon-wrapped artichokes.

Chef’s Tips:

Use a deli meat slicer to slice lamb bacon evenly.

Lay overlapping bacon seams flat under artichoke quarters and downward on a sheet pan sprayed with nonstick cooking spray. This helps keep the bacon wrapped while cooking.

Grate the cucumber into a small bowl, toss with a pinch of salt. Let sit for 15 minutes. Place grated cucumber into a clean kitchen towel. Squeeze all the water out of the cucumber to remove excess moisture. This helps the raita sauce stay thicker and creamier.