Rigatoni with Artichoke Hearts, Pancetta, and Lemon

The challenge

Incorporating succulent artichoke hearts into a pasta dish.

The convention

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.

The quickie

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.