Pasta, Risotto and You

By Nancy Caivano


Creamy Artichoke Hearts and Pancetta

Serves 6



1/3 cup butter
2 leeks, washed, dried, and thinly sliced
2 tbsp chopped capers
2 tbsp chopped anchovies
1 lb frozen artichoke hearts, defrosted & drained
1/2 cup dry white wine
3 cloves garlic, chopped (or 2 tsp jar chopped garlic)
1 cup light cream (or half and half)
2 tsp cornstarch
1 tbsp olive oil
1/2 cup pancetta, chopped
1/4 parsley, chopped
2 tbsp thyme, chopped



Melt butter in a skillet; add leeks and cook over low heat for 5 minutes, or until leeks soften. Add capers, anchovies, artichokes, wine and garlic. Raise heat to medium-high, bring to a boil, reduce heat and simmer for 3 minutes. Combine cream and cornstarch and stir in until sauce boils and thickens; remove from heat. Heat olive oil in another skillet, and fry pancetta until crisp. Add pancetta to artichokes with parsley and thyme and stir over low heat until heated through.


Pasta Risotto and You


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This page created February 2000

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