artichokes
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Pasta with Artichokes and Pancetta
So delicious! Based on a recipe from The New York Times, Melissa Clark. Ingredients 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… Continue reading