Artichoke and Bacon Filling
By America's Test KitchenPublished on June 17, 2013
Time
20 minutes
Yield
Serves 2 (Makes 3/4 cup)
Ingredients
2 slices bacon, cut into ¼-inch pieces1 shallot, sliced thin5 ounces frozen artichoke hearts, thawed, patted dry, and chopped⅛ teaspoon table salt ½ teaspoon lemon juice
Instructions
- Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 3 to 6 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 teaspoon fat from skillet. Add shallot and cook until softened and starting to brown, about 2 minutes. Add artichokes, 1/8 teaspoon salt, and pepper to taste. Cook, stirring frequently, until artichokes begin to brown, 6 to 8 minutes. Transfer artichoke mixture to bowl and stir in bacon and lemon juice.
Time
20 minutesYield
Serves 2 (Makes 3/4 cup)Ingredients
2 slices bacon, cut into ¼-inch pieces
1 shallot, sliced thin
5 ounces frozen artichoke hearts, thawed, patted dry, and chopped
⅛ teaspoon table salt
½ teaspoon lemon juice
Ingredients
2 slices bacon, cut into ¼-inch pieces
1 shallot, sliced thin
5 ounces frozen artichoke hearts, thawed, patted dry, and chopped
⅛ teaspoon table salt
½ teaspoon lemon juice
Ingredients
2 slices bacon, cut into ¼-inch pieces
1 shallot, sliced thin
5 ounces frozen artichoke hearts, thawed, patted dry, and chopped
⅛ teaspoon table salt
½ teaspoon lemon juice
Why This Recipe Works
While developing our recipe for fluffy omelet, we realized that we had to rework traditional omelet fillings. We went with intensely flavored but lightweight ingredients that would not impede the omelet’s rise. A touch of Parmesan brought savory depth and also helped hold the filling in place.
Instructions
- Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 3 to 6 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 teaspoon fat from skillet. Add shallot and cook until softened and starting to brown, about 2 minutes. Add artichokes, 1/8 teaspoon salt, and pepper to taste. Cook, stirring frequently, until artichokes begin to brown, 6 to 8 minutes. Transfer artichoke mixture to bowl and stir in bacon and lemon juice.
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