Orzo With Artichokes and Italian Pancetta |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I love artichokes and this looks great. Ingredients:
2 (32 ounce) cartons chicken broth |
6 whole artichokes (may substitute 2 -9 ounce packages frozen artichoke quarters, thawed and drained) |
2 -3 tablespoons lemon juice |
4 tablespoons divided extra virgin olive oil |
1 garlic clove, crushed |
1 cup pancetta, sliced and cubed |
1/4 cup onion, chopped |
1 (16 ounce) box orzo pasta |
1/2 cup parmigiano, freshly |
Directions:
1. HEAT chicken broth in a medium sized pot over low heat until hot. Leave on stove top on lowest heat until needed.
2. CLEAN artichokes by slicing 1/4 inch off the top and bottom. Remove all the tough outer leaves leaving a quarter of the artichoke remaining. Cut artichoke in half lengthwise and remove choke. Cut into thin slices and soak in a bowl of water with lemon juice to prevent browning.
3. HEAT 2 tablespoons olive oil in a large skillet over medium high heat. Add garlic and drained artichoke slices; saute 5-6 minutes. Remove from pan and set aside. In same skillet, add pancetta.
4. SAUTE pancetta over medium high heat until lightly browned. Remove from pan and set aside.
5. ADD remaining 2 tablespoons olive oil to skillet. Add onions and saute for 2-3 minutes.
6. ADD Orzo and enough hot chicken broth to cover pasta. Cook continuously, adding more broth as needed until pasta is cooked.
7. ADD artichokes a few minutes before the end of cooking. When pasta is a smooth consistency and excess broth is evaporated, stir in cheese, pancetta and butter.
8. TRANSFER to a serving platter or bowl and serve hot.
9. SERVE with red wine.
|
|