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Categories:Viewed: 53 - Published at: a year ago
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
- 14 cup onion, chopped
- 1 (16 ounce) box orzo pasta
- 12 cup parmigiano, freshly
Method
- HEAT chicken broth in a medium sized pot over low heat until hot.
- Leave on stove top on lowest heat until needed.
- 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.
- 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.
- SAUTE pancetta over medium high heat until lightly browned.
- Remove from pan and set aside.
- ADD remaining 2 tablespoons olive oil to skillet.
- Add onions and saute for 2-3 minutes.
- ADD Orzo and enough hot chicken broth to cover pasta.
- Cook continuously, adding more broth as needed until pasta is cooked.
- 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.
- TRANSFER to a serving platter or bowl and serve hot.
- SERVE with red wine.
