Prep time: 35-40 minutes
Total time: 50 minutes
Yield: 6 servings
- 2 lemons
- 10 baby artichokes
- 1 onion
- 2 tablespoon olive oil
- 1 clove of garlic
- 2/3 cup white wine
- 6 slices pancetta, thinly sliced
- 6 servings Rigatoni
- 15 mint leaves
- Sprinkle of finely grated Pecorino, Romano or Parmesan cheese
- Squeeze the lemons and dilute the strained juice with an equal amount of water. Taking a sharp knife, cut the artichokes across their diameter halfway up the leaves, removing the tops but leaving heart, choke and stem intact. If you are using larger artichokes, you will need to peel a few layers of the leaves off before cutting. Cut around the circumference of the remainder, removing the tops of the leaves and retaining the exposed heart. Using a potato peeler, run it up the stalk and under the heart. Cut the artichoke in half lengthways and remove the choke with a teaspoon. Slice the half artichoke thickly and leave to soak in the lemon juice and water.
- Peel and slice an onion. Heat half the olive oil in a saucepan and stew the onion for a couple of minutes before adding the finely chopped garlic. Add the drained artichokes, a good pinch of salt and the wine. Cover and stew the artichokes gently for 10 minutes or until just tender.
- Cut the pancetta into thin strips and stew them in a fresh pan with the remaining olive oil, letting them crisp slowly. Bring a large pot of water to the boil and add the pasta. Cook until al dente.
- Lift the rigatoni into the artichoke mixture and stir, adding a little cooking water or olive oil if necessary. Add the crispy pancetta and serve immediately, with grated cheese on the side.
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