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Barilla® Orzo

with Artichokes & Italian Pancetta

  • 620
    Calories
  • 80.0g
    Carbohydrate
  • 26.0g
    Protein
  • 25.0g
    Fat
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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
  • Divided 1 CLOVE Garlic Crushed
  • 1 CUP Pancetta (May Substitute Bacon) Diced
  • 1/4 CUP Onion Chopped
  • 2 TABLESPOONS Butter
  • 1/2 CUP Parmigiano-Reggiano Cheese Freshly Grated

Made with

Orzo


Instructions

  1. 1
    HEAT chicken broth in a medium sized pot over low heat until hot
  2. 2
    Leave on stove top on lowest heat until needed
  3. 3
    CLEAN artichokes by slicing ¼-inch off the top and bottom
  4. 4
    Remove all the tough outer leaves leaving a quarter of the artichoke remaining
  5. 5
    Cut artichoke in half lengthwise and remove choke
  6. 6
    Cut into thin slices and soak in a bowl of water with squeezed lemon to prevent browning
  7. 7
    HEAT 2 tablespoons olive oil in a large skillet over medium high heat
  8. 8
    Add garlic and drained artichoke slices; sauté 5-6 minutes
  9. 9
    Remove from pan and set aside
  10. 10
    In same skillet, add pancetta
  11. 11
    SAUTÉ pancetta over medium high heat until lightly browned
  12. 12
    Remove from pan and set aside
  13. 13
    ADD remaining 2 tablespoons olive oil to skillet
  14. 14
    Add onions and sauté for 2-3 minutes
  15. 15
    ADD Orzo and enough hot chicken broth to cover pasta
  16. 16
    Cook continuously, adding more broth as needed until pasta is cooked
  17. 17
    ADD artichokes a few minutes before the end of cooking
  18. 18
    When pasta is a smooth consistency and excess broth is evaporated, stir in cheese, pancetta and butter
  19. 19
    TRANSFER to a serving platter or bowl and serve hot

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