Incorporating succulent artichoke hearts into a pasta dish.
Unearthing them from whole fresh artichokes, a labor-intensive task, or using prepared artichoke hearts with disappointing results: Jarred antipasto-style artichoke hearts are usually pre-seasoned and packaged in oil, canned artichoke hearts are salty and packaged in brine, and frozen artichoke hearts can be bland and watery.
Thawed frozen artichoke hearts—with a secret browning step (roasting or sautéing) to boost flavor.
HOW THIS QUICKIE WORKS
- Frozen artichokes (unadulterated by preservatives or seasonings) are thawed, sliced thin, and sautéed in butter for flavorful browning
- Crispy pancetta and a light, creamy sauce brightened with lemon zest complete this elegant and easy pasta supper
HOW THIS QUICKIE COOKS UP
We brown the pancetta in the skillet first, then set it aside to make the sauce. Shallots, garlic, lemon zest, and lemon juice add punch and brightness to the sautéed artichokes, and we keep the sauce from becoming too heavy by balancing out the cream with white wine and chicken broth. Waiting to add the pancetta until just before serving ensures that it stays crispy. Pass grated Parmesan at the table.