Spaghetti with Artichokes and Pancetta

Name: Spaghetti with Artichokes and Pancetta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 454 grams baby artichokes (about; 118 milliliters dry white wine; 4 garlic cloves, thinly sliced; 6 servings Kosher salt and freshly ground pepper; 1 lemon, halved; 59 milliliters extra-virgin olive oil; 1 medium onion, finely chopped; 59 milliliters freshly grated Parmigiano-Reggiano cheese, plus more for serving; 454 grams spaghetti; 57 grams lardo or pancetta, cut into 1/4-inch dice

Spaghetti with Artichokes and Pancetta requires about 1 hour from start to finish. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 442 calories, 15g of protein, and 11g of fat. This recipe serves 6. Head to the store and pick up parmigiano-reggiano cheese, lemon, olive oil, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It works well as a main course. If you like this recipe, take a look at these similar recipes: Spaghetti with Garlic, Onion and Pancetta: Spaghetti alla Gricia, Artichokes Stuffed with Pancettan and Parsley, and Penne with Artichokes, Pancetta, and Thyme.

Instructions

Fill a large bowl with water. Squeeze in the juice from the lemon halves, then add the lemon halves to the water. Working with 1 artichoke at a time, peel off the dark green outer leaves.

Ingredients you will need

Artichoke

Juice

Lemon

Water

Equipment you will use

Bowl

Cut off the top fourth of the artichoke; peel and trim the stem. Slice the artichoke lengthwise 1/8 inch thick and drop into the lemon water. Repeat with the remaining artichokes.

Ingredients you will need

Artichoke

Lemon

Water

In a saucepan, heat the oil.

Ingredients you will need

Cooking Oil