Fondi di Carciofi (Bacon-Wrapped Artichokes)

These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.

oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1 tbsp. ground black pepper

Pour oil to a depth of 2" in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place each artichoke heart on one end of a bacon slice, sprinkle with some of the pepper, and roll up; secure with a toothpick. Fry until golden brown, about 3 minutes. Drain.

Adapted from Saveur