In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon, is brown and very crispy.
Transfer bacon to a paper towel-lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
To the skillet, add the onion, salt and pepper, and artichokes. Cook for 10 minutes, until vegetables are tender.
To the artichoke mixture, add the cooked bacon and the thyme, apple, and shallot and stir.
Serve warm.
Notes
SERVING SUGGESTION: Braised kale. (Remove ribs from greens. Heat 2 tablespoons olive oil in a large skillet with a tight-fitting lid over medium heat. Gradually add greens and cook, turning with tongs, until slightly wilted; add 1 cup of water or broth and salt and pepper to taste; cover and simmer for 5 minutes.)NUTRITION: 557 Calories; 42g Fat (67.9% calories from fat); 29g Protein; 16g Carbohydrate; 5g Dietary Fiber; 72mg Cholesterol; 1427mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 6 Fat.