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Orzo with Artichokes and Italian Pancetta

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Short Video

PREPARATION TIME
30 min

DIFFICULTY
Difficult

TYPE
Main course

Tags

Difficult, Soup shapes, Classic Blue Box, Main course, 15 minutes, 15 minutes, 30 minutes, Artichoke , Chicken broth, Lemon juice, Pancetta, Parmigiano Reggiano Cheese , Summer, Autumn, Winter

Ingredients for 4 people

1 box Barilla Orzo
64 fl ounces Chicken Broth
1 Fresh Lemon
6 Artichokes (May Substitute 2 -9 Ounce Packages Artichoke Quarters Thawed And Drained)
4 tablespoons Extra Virgin Olive Oil Divided
1 clove Garlic Crushed
1 cup Pancetta Diced
1/4 cup Onion Chopped
2 tablespoons Butter
1/2 cup Parmigiano Reggiano Cheese Freshly Grated

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Ingredients

Preparation 15 minutes preparation + 15 minutes cooking

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 ¼-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 squeezed lemon to prevent browning. Heat 2 tablespoons olive oil in a large skillet over medium high heat.

Add garlic and drained artichoke slices sauté 5-6 minutes. Remove from pan and set aside. In same skillet, add pancetta.

Sauté 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 sauté 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.

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