Artichoke Penne



Artichoke Penne

Artichoke Penne
In this recipe, fresh artichokes are sautéed just enough to soften up, but still maintain their flavor. Some of the cooked artichokes are then ...blitzed in a blender or food processor along with garlic, ricotta cheese, and our 100% organic Extra Virgin Olive Oil. Finally, our Brown Rice Penne is tossed in the artichoke sauce with the remaining cooked artichokes and some crispy pancetta. The final dish is creamy and refreshing with a perfect hint of saltiness!

Artichoke Penne with Crispy Pancetta

Ingredients

Instructions

1. Put a large pot of salted water to boil.
2. Heat a large pan and start frying the pancetta until some of its fat has rendered and it
has become golden and crispy. Remove the pancetta pieces from the pan and set aside in a bowl, leaving the rendered fat in the pan and turning off the heat.
3. Remove the stem and tough outer leaves of the artichokes as well as cutting off the top tough and spiky part of the leaves that are left so that only the tender parts remain. Cut the cleaned artichokes in half and remove the inner fuzz. Finally, cut the artichokes into thin slices lengthwise.
4. Bring the pan with the leftover pancetta fat back up over medium heat, then throw the cut artichokes and one garlic clove into the same pan with some salt and pepper. Fry for a few minutes until the artichokes get some color, then lower the heat and add half a cup of water. Cover with a lid and continue cooking covered until the artichokes have softened and all the liquid has absorbed.
5. By now the pasta water should be boiling, throw in the pasta and cook according to the instructions on the package.
6. While the pasta is cooking, combine ⅓ of the cooked artichokes, the cooked garlic clove, olive oil, Parmigiano, ricotta, ¼ cup of pasta water, and some salt and pepper in a blender or food processor. Blend into a smooth sauce.
7. Pour the sauce into the same pan as the leftover artichokes, turning the heat to medium/ low.
8. Once the pasta has cooked, save ½ cup of pasta water before straining the pasta. Add the pasta into the same pan as the sauce along with the pasta water and toss until fully coated and creamy. Finally, add the cooked pancetta and toss once more to incorporate. Top with fresh chopped parsley and serve immediately.