Based on a recipe from The New York Times, Melissa Clark.
- 1 lemon, cut in half
- 4 medium artichokes, or 8 to 10 small or baby artichokes (I used a box of frozen artichokes. I sliced each in half.)
- 8 ounces short tubular or corkscrew-shaped pasta (I used fresh
- Kosher salt
- 1 tablespoon extra-virgin olive oil, more as needed
- 6 ounces pancetta, diced
- 1 large leek, halved and thinly sliced (I used one large shallot as I didn’t have leeks.)
- ½ teaspoon ground black pepper, more for serving
- 2 tablespoons dry (white) vermouth or not-too-dry white wine
- 2 tablespoons chopped chives
- ¼ cup parsley or mint leaves, chopped
- ¼ cup grated Parmesan cheese, more for serving
- Fresh lemon juice, for serving
- Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
- Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, shallot, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
- Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
- Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.