12 fresh baby artichokes
1 tablespoon olive oil
2 tablespoons diced pancetta
1 small onion, chopped
1 garlic clove, minced
Pinch red pepper flakes
2 cups chicken broth
2 tablespoons butter
6 ounces farfalle or similar size pasta
4 to 6 fresh basil leaves, juienned
Grated Parmesan cheese for serving
Remove and discard the outer leaves of the artichoke until you reach the pale
green leaves. Cut the artichokes in half and remove the chokes.
Place the artichokes in water with lemon juice to prevent discoloration.
Heat olive oil in a large skillet over medium heat. Add the pancetta.
Saute the pancetta until crisp; transfer the pancetta to a paper-towel lined
Drain the artrichokes and pat them dry.
Add the artichokes to the skillet with the onion, garlic, and red pepper flakes.
Saute the mixture for 2 minutes, just to slightly cook the onions.
Add the chicken broth, cover, and cook for 10 minutes or until the artichokes
are tender. Add the tomatoes and stir the butter into the sauce.
In the meantime, cook the pasta in boiling, salted water for 2 minutes less than
the recommended time. Drain the pasta and add it to the mixture in the skillet;
cook 2 minutes Add the basil leaves and season with salt and pepper.
Transfer to a serving bowl and top with the crisp pancetta.
Serve with grated Parmesan cheese for sprinkling.