Serve as an entree or nibble.

Ingredients

• 280 gram jar artichokes in oil, well drained
• 4 rashers lean bacon
• ½ cup self raising flour
• 1 tsp prepared mustard
• ½ cup beer
• 2 tblsp water

To accompany

• extra-virgin olive oil
• balsamic vinegar
• ½ tomato deseeded and finely diced

Method

1. Cut the bacon rashers into quarters and wrap one quarter around one slice of well-drained artichoke and secure with a toothpick.
2. Sift the flour into a bowl. Stir in the mustard, beer and water to make a smooth batter.
3. Heat sufficient oil to cover the base of a frying pan to about 2cm deep and heat to 180 degrees Celsius.
4. Dip each artichoke into the beer batter and shallow-fry in the oil for about 3 minutes, turning to ensure even colour when cooking.
5. Drain on absorbent paper.
6. Serve the artichokes with a drizzling of extra virgin olive oil, balsamic vinegar and diced tomato.