Orzo with Artichokes & Italian Pancetta
Ratings
- Prep
- Cook
- Skill
- Casual
- 483
- Calories
- 21g
- Total fat
- 57g
- Total carbohydrate
- 18g
- Protein
Powered by
Ingredients
Ingredients for 8 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
- 1 clove garlic, crushed, divided
- 1 cup pancetta (may substitute bacon), diced
- 1/4 cup onion, chopped
- 2 tablespoons butter
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated
Instructions
- 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.
Show more