Orzo With Artichokes And Italian Pancetta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.