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Spicchi di Carciofi in Tegame con la Pancetta
Slow-Cooked Artichoke Wedges with Pancetta
Preparation info
- For
4 to 6
Persons - Difficulty
Easy
Appears in
Published 1986
Next to steaming them, this may be the simplest way to do artichokes. There are no herbs, onion, or garlic, only some pancetta—the unsmoked kind—and white wine. To keep cooking time brief, and to expose as much of the vegetable as possible to the wine and pancetta, the artichoke is cut into bite-size wedges.
Ingredients
4 6 - Freshly squeezed juice of
½
Method
- Trim the artichokes of the tough outer leaves and tops as described. Cut them into wedges about 1 inch broad at their thickest point. Place them in a bowl with cold water and the lemon juice.
- Put the oil and pancetta in a sauté pan and turn on the heat to medium high.
- Drain the artichokes and pat them thorough