Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

Serves 6
Ingredients
10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)
Directions
In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off [...]

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Rustic Artichoke Soup

Serves 6
INGREDIENTS
3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley [...]

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Rustic Artichoke Soup

Serves 6

Ingredients

3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes, cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley [...]

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Sauteed Baby Artichokes with Garlic and Mint

Serves 4
INGREDIENTS
¼ cup extra virgin olive oil
16 baby artichokes, trimmed, stems left on if possible, halved and rubbed with lemon
6 cloves garlic, peeled
2 sprigs fresh thyme
¾ cup dry white wine
2 tablespoons fresh mint, chopped
Sea salt or kosher salt and freshly ground black pepper
DIRECTIONS
Warm the oil in a heavy 8 to 10-inch skillet over medium heat [...]

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