By Nancy Caivano
Creamy Artichoke Hearts and Pancetta
Serves 6
Ingredients:
1/3 cup butter
2 leeks, washed, dried, and thinly sliced
2 tbsp chopped capers
2 tbsp chopped anchovies
1 lb frozen artichoke hearts, defrosted & drained
1/2 cup dry white wine
3 cloves garlic, chopped (or 2 tsp jar chopped garlic)
1 cup light cream (or half and half)
2 tsp cornstarch
1 tbsp olive oil
1/2 cup pancetta, chopped
1/4 parsley, chopped
2 tbsp thyme, chopped
Method:
Melt butter in a skillet; add leeks and cook over low heat for 5 minutes, or until leeks soften. Add capers, anchovies, artichokes, wine and garlic. Raise heat to medium-high, bring to a boil, reduce heat and simmer for 3 minutes. Combine cream and cornstarch and stir in until sauce boils and thickens; remove from heat. Heat olive oil in another skillet, and fry pancetta until crisp. Add pancetta to artichokes with parsley and thyme and stir over low heat until heated through.
Pasta Risotto and You
Recipes
- Pasta with Spinach, and White Bean Ragu
- Spicy Baked Pasta with Prosciutto, Tomatoes and Mushrooms
- Risotto with Balsamic Roasted Vegetables
- Risotto with Sausage, Roasted Fennel and Tomatoes
- Lemon Chicken Ravioli with Tomatoes and Artichokes
- Roasted Loin of Pork with Mushroom Stuffing and Burgundy Sauce
- Potato and Tomato Gratin with Goat Cheese and Olives
- Creamy Artichoke Hearts and Pancetta
- Romaine, Fennel and Pear Salad with Apple-Cider Vinaigrette and Walnuts
- Chocolate Cake with Caramel, Coconut and Almonds
- Banana Layer Cake with Amaretto Cream Cheese Frosting
Pasta, Risotto and You Archive
This page created February 2000
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions & Charts
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Nominees
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC
