Orzo with Artichokes & Italian Pancetta

  • 483
  • 21g
    Total fat
  • 57g
    Total carbohydrate
  • 18g
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  • Prep
  • Cook
  • Skill


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


  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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