Instructions: Serves 6

Melt butter in pan, add leeks and cook over low heat for 5 minutes or until leeks soften. Add capers, anchovies, drained artichokes, wine and garlic. Bring to the boil, reduce heat and simmer for 3 minutes. Add combined cream and corn flour and stir until the sauce boils and thickens; remove from heat. Heat oil in frying pan, fry bacon until crisp, then chop roughly. Add bacon to artichokes with dill and parsley and stir until heated through .

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