In 10 inch skillet over medium low heat, cook bacon with a few slices at a time, until bacon is partially cooked but not crisp. Drain bacon slices on paper towels; set aside. Cut round steak into four equal pieces. Trim each piece into a circle, approximately 4 inches in diameter. (Reserve trimmings to use in a soup or stew another day.) Wrap 2 partially cooked bacon slices tightly around side of each steak; secure with toothpicks. Sprinkle steaks lightly with seasoned salt and pepper; set aside. Cut off stems of artichoke; pull off and discard any small, loose, or discolored leaves from around bottom of artichokes. Place artichokes on stem end in 4 qt. saucepan; add lemon slices and 1 inch water; over high heat, heat to boiling. Reduce heat to low; cover and simmer artichokes 30 minutes or until a leaf can be pulled off easily.

Meanwhile, prepare Creamy mushroom sauce: keep warm Preheat broiler if manufacturer directs. Place bacon wrapped steaks on rack in broiling pan. Broil steaks 5 minutes; turn steaks and broil 5 minutes longer for medium or until of desired doneness. Discard toothpicks. Keep steaks warm. To serve, carefully pull off leaves from artichokes; remove fuzzy “{choke)” in center; cut each artichoke heart horizontally in half to make 2 rounds. For each serving, on dinner plate, place an artichoke heart round; top with a steak; arrange one fourth of leaves around steak to resemble a flower. Spoon some sauce over steak. Serve remaining sauce in small bowls.

Makes 4 servings.

Creamy Mushroom Sauce

In heavy 1 qt. saucepan over medium heat, melt 2 Tbs. butter or margarine; add 1/4 lb. mushrooms, sliced, and 1 small onion, diced; cook until vegetables are tender, stirring occasionally. Stir in 2 Tbs. all purpose flour, 1/2 tsp. salt and 1/8 tsp. paprika until blended; cook 1 minute. Gradually stir in 1 C. milk; cook, stirring constantly, until sauce is slightly thickened and smooth.