The garden has begun producing an abundance of yellow squash, and that means it's time to find creative ways to prepare it. The official taste-testers (my Sweet Lady Wife and my son) both approve of this recipe. It works well with very large quash as it does with the smaller ones.
4 slices applewood smoked bacon
1 clove garlic, finely chopped
1/2 sweet onion
1 pound yellow squash
4 pickled artichoke hearts
2 tablespoons capers, with liquid
1 tablespoon chopped fresh rosemary
If the squash is small then slice it crosswise into 1/8 inch thick slices. If the squash is large then cut it up into bite-sized chunks. Chop the onion. Cut each artichoke heart into four pieces. Slice the bacon crosswise into quarter-inch wide strips.
Sautee the bacon until crisp. If there is a lot of bacon grease then remove most of it from the pan. Reduce the heat to medium and add the garlic. Let it cook for about 30 seconds. Add the onion and cook until it starts to get translucent, about 2 minutes.
Add the squash and let cook for about 5 minutes. Add the artichoke hearts, rosemary, and capers. Cover, and let cook on medium heat, stirring occasionally until the squash is al dente.