This recipe is wonderful, but needs to be modified for my kitchen and diet. I substituted bacon for the pancetta, used marinated hearts and omitted the potatoes and beans.
They were served with bacon wrapped pork fillets.
- 1 tablespoon(s) lemon juice or white vinegar
- 6 medium artichokes
- 2 teaspoon(s) olive oil
- 4 slice(s) pancetta or smoked ham, minced (1 1/2 ounces)
- 1 small onion, minced
- 1/2 pound(s) all-purpose potatoes, peeled and cut into 1/4-inch dice
- 1/2 teaspoon(s) dried thyme
- 1/4 teaspoon(s) salt
- 1 cup(s) chicken broth
- 1 cup(s) canned white kidney beans, rinsed and drained
- 1/4 cup(s) parsley, chopped
- 1 tablespoon(s) unsalted butter, in pieces
- Fill large bowl with cold water and add lemon juice.
- With paring knife, cut each artichoke down to the heart, scoop out chock, and peel stem. Cut each artichoke heart lengthwise into 1/4-inch-thick slices and immediately put slices in water with lemon juice to prevent discoloration.
- In 10-inch skillet, heat oil over medium low heat. Add pancetta and cook, stirring, 3 minutes, or until lightly crisped. Add onion and cook, stirring frequently, about 7 minutes, or until tender.
- With slotted spoon, transfer artichokes from bowl to skillet. Add potatoes, thyme and salt and stir to coat. Cover and cook 5 minutes, or until potatoes are well coated.
- Add broth and 1/2 cup water to skillet and bring to a boil. Reduce to a simmer and cover. Cook about 20 minutes, or until artichokes can be pierced easily with tip of knife and potatoes are cooked through. Add beans and stir to heat through.
- Remove from heat and stir in parsley and butter, swirling until butter melts. Serve.
- Braised Artichoke Hearts and Limas: A traditional Italian component of the artichoke dish would be lima beans, for those who don't like lima beans and want to go for the authentic dish: Omit the white beans and add 1 cup of frozen baby lima beans in step 4 when you add the potatoes.
Read more: Braised Artichoke Hearts with Pancetta - Redbook