• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 BOX Barilla Orzo

  2. 64 FL. OUNCES Chicken Broth

  3. 1 1/2 Fresh Lemon

  4. 6 Artichokes (may Substitute 2 -9 Ounce Packages Artichoke Quarters, Thawed And Drained)

  5. 4 TABLESPOONS Extra Virgin Olive Oil, Divided

  6. 1 CLOVE Garlic, Crushed

  7. 1 CUP Pancetta, Diced

  8. 1/4 CUP Onion, Chopped

  9. 2 TABLESPOONS Butter

  10. 1/2 CUP Parmigiano Reggiano Cheese, Freshly Grated

Instructions Jump to Ingredients ↑

  1. HEAT chicken broth in a medium sized pot over low heat until hot. Leave on stove top on lowest heat until needed. JUICE lemons to yield 3 tablespoons lemon juice. CLEAN artichokes by slicing ¼-inch off the top and bottom. Remove all the tough outer leaves leaving a quarter of the artichoke remaining. Cut artichoke in half lengthwise and remove choke. Cut into thin slices and soak in a bowl of water with lemon juice to prevent browning. HEAT 2 tablespoons olive oil in a large skillet over medium high heat. Add garlic and drained artichoke slices; sauté 5-6 minutes. Remove from pan and set aside. In same skillet, add pancetta. SAUTÉ pancetta over medium high heat until lightly browned. Remove from pan and set aside. ADD remaining 2 tablespoons olive oil to skillet. Add onions and sauté for 2-3 minutes. ADD Orzo and enough hot chicken broth to cover pasta. Cook continuously, adding more broth as needed until pasta is cooked. ADD artichokes a few minutes before the end of cooking. When pasta is a smooth consistency and excess broth is evaporated, stir in cheese, pancetta and butter. TRANSFER to a serving platter or bowl and serve hot.


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