Shells with Artichokes, Pancetta and Thyme

Name: Shells with Artichokes, Pancetta and Thyme (Lumache ai Carciofi)
Total time: 1 h
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Freshly ground black pepper; 4 tablespoons butter; 4 ounces pancetta, sliced ⅛” thick; Salt; 2 large artichokes; ½ teaspoon fresh thyme or ¼ teaspoon dried; ½ cup yellow onion, finely chopped; ⅓ cup Parmigiano-Reggiano, freshly grated; 1 pound lumache

Lumache ai Carciofi

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Ingredients

2 large artichokes
4 tablespoons butter
½ cup yellow oni

Europe
Italy
Main course
Mediterranean
Pasta

Method

Trim the artichokes. Cut them in half lengthwise, thinly slice them and place them in a bowl with lemon juice and water to avoid discoloration.
Put the butter in a 12-inch skillet over medium heat. Add the onions and Sauté until they turn a rich golden color, about 5 m