Bacon Apple Artichore Recipe

Prep artichokes and apple

Drain the artichoke hearts well and pat dry with paper towels to remove excess moisture. If the artichoke hearts are large, halve them. Core the apple and cut into thin 1/8- to 1/4-inch slices; toss briefly with a teaspoon of lemon juice (from the 1 tsp) if you want to prevent browning.

Roast or char pepper

If your red bell pepper is not already roasted, char it over a gas flame or under a broiler until blackened on all sides. Place in a bowl and cover with plastic or a lid for 10 minutes, then peel off the skin, remove seeds and membranes, and slice into strips.

Cook bacon

Fry or bake the bacon until crisp. Drain on paper towels and chop into roughly 1/2-inch pieces. Reserve a tablespoon of the rendered bacon fat (optional) to add flavor to the assembly or use olive oil instead.

In a medium nonstick skillet, heat 2 tablespoons unsalted butter over medium heat until foaming. Add the drained capers and cook, stirring occasionally, until they begin to sizzle and the butter takes on a nutty aroma, about 2 minutes.

Add 1 teaspoon brown sugar and stir to melt and coat the capers. Continue cooking 1–2 minutes so the sugar caramelizes slightly and the capers become glossy.

Deglaze the pan with 1 teaspoon sherry vinegar (or white wine vinegar), scraping up any browned bits. Stir in 1 teaspoon honey and 1 teaspoon fresh lemon juice. Season with 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Reduce heat to low and simmer gently for 1 minute to meld flavors. Taste and adjust seasoning — the mixture should be sweet-salty-tangy with a pop from the capers. Remove from heat and keep warm.

Preheat your broiler to high with a rack about 6 inches from the element, or preheat oven to 425°F (220°C) if broiler is not available. Lightly brush a baking dish or cast-iron skillet with 2 teaspoons olive oil (or reserved bacon fat).

Arrange the drained artichoke hearts in a single layer in the dish. Evenly distribute the apple slices and roasted red pepper strips among/over the artichokes. Scatter the chopped bacon pieces over the top.

Sprinkle the 1 cup shredded cheese evenly over the assembled ingredients. Place under the broiler for 2–4 minutes, watching carefully, until the cheese is melted, bubbling, and lightly golden. If using an oven at 425°F (220°C), bake 8–10 minutes until cheese is melted.

Remove the dish from the oven. Spoon the warm caramelized capers and sauce evenly over the melted cheese and toppings so the capers sit on top and infuse the dish with tangy-sweet flavor.

Sprinkle chopped fresh parsley and optional 1/4 teaspoon red pepper flakes over everything. Taste and add a small pinch of extra kosher salt only if needed.

Let rest 2 minutes, then serve warm as an appetizer or small plate. Serves 4 as an appetizer. Provide crusty bread or crackers on the side if desired.