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● Sauteed Artichokes
Carciofi Saltati
10 small arichokes
1 lemon, sliced
2 tbsp. extra-virgin olive oil
½ onion, minced
2 oz. pancetta, thinly sliced and julienned (optional)
½ c. dry white wine
salt and freshly ground pepper
Cut the artichokes in ½ lengthwise and remove the inner hairy choke from each ½. Place them in a bowl with cool water with the lemo slices to prevent oxidation. In a large skillet over medium-high heat, warm the olive oil. Add the onins and pancetta and cook until the onions are golden, about 5 minutes. Deglaze the skillet with the wine and cook until the alcohol evaporates, about 2 minutes. Season with salt and freshly ground pepper and serve immediately. ● Serves 4
Wine
Suggestion:
Full-Bodied,
fat & Complex White