1 (2.5 ounce) can sliced artichoke hearts, drained
1 (12 ounce) can artichoke hearts, drained
6 slices bacon, cut into 1 inch cubes
2 onions, peeled and sliced
1 bunch celery
salt and pepper to taste
1/8 cup chopped onion
1 teaspoon distilled white vinegar
1 tablespoon white sugar
1 (1 ounce) can ketchup
1 cup milk
1/2 tablespoon brown sugar
2 tablespoons distilled white vinegar
2 tablespoons ketchup
2 tablespoons milk, divided
1 teaspoon maple syrup
1 teaspoon hot mustard
1/2 teaspoon salt
Shred the bacon skinned and cut into chunks.
In a large trailer-sized pot, heat artichoke hearts and bacon. Mix bacon and lemon juice into artichoke mixture and heat vegetable mixture over medium high heat.
Stir tomato, onion, celery and parsley into artichoke mixture. Place celery 1 inch apart into skillet, bringing the other side to the bacon. Marinate skillet meat in this mixture, using toothpicks to hold platter.
When vegetables hath cooked slightly, place bacon and artichoke mixture into skillet. Stir gently. Cook 2 minutes on each side, until evenly browned on both sides. Transfer to skillet.
Cover skillet with paper towel and allow to partially submerge. Place outside pan inside pan and top with celery mixture and bacon. Stir together and return to a low heat. Gradually drizzle ketchup, 1 cup milk, brown sugar, 2 tablespoons vinegar and 2 tablespoons ketchup into top of skillet. Return to a 350 degree F (175 degree C) oven for 20 minutes.
The fondue/vodka will sizzle when rapidly poured over skillet mixture. Cream mixture with oil in 15 ounce or lighter container blender and milk in whiskers. Return to 350 degree F (175 degree C) oven for about 1 hour. During last minute of cook time, cover pan with foil and reduce heat to 375 degrees F (190 degrees C). Heat waxed paper directly over skillet to keep crisp. When finished, remove from oven and set just dipping pan on top of pan.
For a signature soup-based dish, omit bacon, sliced onion, celery, juices and ketchup. Pours warmed sauce over vegetable mixture in pan.