• 2 cans Vigo Baby Artichoke Hearts, drained
• 12-14 slices bacon, halved crosswise unprocessed can be found at most markets now
•1/2 cup grated Parmesan cheese or more ( I use ¾ of a cup)
• Ground pepper
Preheat oven to 400° F (204.4° C).
Line a baking sheet with aluminum foil.
Wrap each artichoke heart with a ½ slice of bacon along with Parmesan cheese. You may sprinkle it on the bacon as you roll it up. Try to add as much as possible because it certainly enhances the taste!
Secure with a toothpick.
Place on the baking sheet then sprinkle with the parmesan and pepper.
Bake for 20-25 minutes until bacon is crispy.
Serve on a small tray and sprinkle more Parmesan to your liking.