25 Mar



Rigatoni con Crema di Carciofi

1 lb rigatoni
3 – 4 large artichoke hearts, julienned
4 slices bacon or pancetta, cut into 1/4 inch pieces
1/2 cup pecorino cheese, diced into small cubes
1 clove garlic
1/2 cup white wine
4 tablespoons extra virgin olive oil
Juice of one fresh lemon

Prepare artichokes:

Remove all leaves, cut in half lengthwise,  and remove fuzzy choke (a grapefruit spoon works well).  Immediately drop into lemon juice to prevent discoloration.  Working with one heart at a time (allowing the others to remain in their lemon bath), cut into julienne strips.

Put olive oil in a heavy bottom wide pan over medium heat.  Add whole garlic clove and the julienned artichokes and saute for about 5 minutes. Add bacon or pancetta and cook for another 2-3 minutes, then add wine and allow to evaporate.  Cover and cook over medium heat for about 10 minutes.  Remove garlic clove and stir well with wooden spoon.  Add cubed pecorino. And stir.

Meanwhile add rigatoni to rapidly boiling salted water and cook until al dente.  Drain well and add to artichoke sauce.  Serve immediately, adding additional grated pecorino if desired.

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