Spaghetti con Carciofi

We were so excited when we had this dish, it is true home cooking at it's best. The flavors are all simple, fresh, and just scream spring. This recipe is very easy to manipulate. We added more artichokes because we had them and how could you ever have too much? Feel free to add bacon if you can't find pancetta.


One pound Pasta, tagliatelle, spaghetti, any shape you like will be fine
3 large or 6-8 small Artichokes
half an onion
half a glass of white wine
3 Tablespoons pancetta, diced
3 Tablespoons Olive oil
3 Tablespoons butter
salt and pepper
1 cup chicken or veggie broth
Parmesan
Lemon
Parsley

*Clean the artichokes and slice into quarters or eighths. Make sure to remove the choke and all the tough outside leaves. Place slices into a large bowl of cool water with lemon juice, so they will not brown around the edges.
*Dice the pancetta and the onion. Saute with the olive oil and butter until soft.
*Turn the heat up and add the artichokes, saute on high heat for a few minutes.
*Add the wine and once evaporated, add the broth. Reduce the heat to medium and simmer for half an hour, covered.
*Once the sauce has reduced by half add your cooked noodles and toss in the sauce over a high heat for one minute or so. Garnish with some fresh parsley and serve with plenty of Parmesan.

Buon Appetito