Artichoke or Shrimp Rumaki: The Best Artichoke or Shrimp Rumaki Recipe from Cook'n

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	Artichoke or Shrimp Rumaki

Serves: 24

Prep Time: Ready in 25 min
Carbohydrate Count: 3g per serving

   1 9-ounce package frozen artichoke hearts cooked and drained*
   1/2 cup chili sauce
   3/4 teaspoon hot pepper sauce
   6 slices bacon lean

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1. Place artichoke hearts in a glass pie plate.

2. In a small bowl, stir chili sauce and hot pepper sauce. Brush sauce over artichokes to coat; set aside. Reserve remaining sauce mixture.

3. 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.

4. 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.)

5. Serve hot.

*Twenty-four medium-size cocktail shrimp, cooked and peeled, can be substituted.

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