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Bacon Wrapped Artichokes With Dijon Cream Sauce

5 artichoke bottoms -- 1-14 oz. can, drained
10 slices bacon
3 tablespoons Dijon mustard
1/4cup half and half -- or heavy cream

Preheat oven to 400F. Cut each artichoke bottom into 8 equal pie shaped wedges. Cut each bacon slice into fourths. Wrap a piece of bacon around each artichoke wedge and secure with a toothpick. Place on a cookie sheet and bake for 20-30 minutes or until the bacon is crisp. Drain thoroughly. Combine the mustard and the cream and serve as a dipping sauce.