Barilla® Orzo with Artichokes & Italian Pancetta

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Ingredients 4 Number of Servings

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 tbsp extra virgin olive oil

1 clove garlic, crushed, divided

1 cup pancetta (may substitute bacon), diced

1/4 cup onion, chopped

2 tbsp butter

1/2 cup Parmigiano-Reggiano cheese, freshly grated

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  • 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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