Pasta Risotto & 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.


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This page created February 2000