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Orzo With Artichokes and Italian Pancetta

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“Found this on the Barrilla Website. I love artichokes and this looks great.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. HEAT chicken broth in a medium sized pot over low heat until hot. Leave on stove top on lowest heat until needed.
  2. CLEAN artichokes by slicing 1/4 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 lemon juice to prevent browning.
  3. HEAT 2 tablespoons olive oil in a large skillet over medium high heat. Add garlic and drained artichoke slices; saute 5-6 minutes. Remove from pan and set aside. In same skillet, add pancetta.
  4. SAUTE pancetta over medium high heat until lightly browned. Remove from pan and set aside.
  5. ADD remaining 2 tablespoons olive oil to skillet. Add onions and saute for 2-3 minutes.
  6. ADD Orzo and enough hot chicken broth to cover pasta. Cook continuously, adding more broth as needed until pasta is cooked.
  7. 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.
  8. TRANSFER to a serving platter or bowl and serve hot.
  9. SERVE with red wine.

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