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.
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