By Bruce Neyers

Tuesday 22nd March, 2022

Ingredients

• Spinosi tagliatelle pasta
• 2 ¼ pounds baby artichokes, approximately 12 to 15 artichokes
• Juice of 1 to 2 lemons
• 1/4 cup minced onions
• ½ cup Extra virgin olive oil
• 2 slices of pancetta cut into ½-inch pieces
• Diamond Crystal Kosher salt & fresh ground pepper
• ¼ cup toasted breadcrumbs

Preparation

1. Remove the outer leaves of the artichokes leaving only the white leaves. Trim stems and cut off thorny tops. As you trim the artichokes, place in medium bowl of cold water and lemon juice.
2. Depending on the size of the artichokes, cut them into quarters or eights.
3. Cook the pancetta until crisp and set aside.
4. In a medium size sauté pan cook the minced onion and artichokes in water until the onions are clear in color and the artichokes are tender to a fork’s touch.
5. Drain the water and add the extra virgin olive oil to the artichoke and onion mixture. Heat the mixture and keep warm on the stove.
6. Cook the tagliatelle according to the directions on the package.
7. Combine the pasta, artichoke and onion mixture and pancetta. Add Kosher salt and fresh ground pepper to taste.