Artichoke, Sun Dried Tomato And Pancetta Gemelli Recipe

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Servings: 4


Cost per serving $5.23 view details


  1. Squeeze juice from 2 of the lemons into large bowl; add in 3 c. water. Set aside.
  2. Work with 1 artichoke at a time and rub all cut edges with remaining lemon halves as you cut. Break off outer leaves. Slice off stem to create flat base. Using paring knife, round off edge of base. Cut off top of leaves, leaving about 1 inch attached to base. Using small spoon, scoop out fuzzy choke inside artichoke. Drop into lemon water mix; place plate over artichokes to keep them submerged.
  3. Drain artichokes; cut into quarters and place in dry bowl. Toss with 2 tbsp of the extra virgin olive oil, salt and pepper. Arrange in single layer in baking dish; bake in 400 F oven till tender and browned at edges, about 15 min. (Make-ahead: Let cold, cover and chill for up to 24 hrs.)
  4. Meanwhile, in large pot of boiling salted water, cook pasta till tender but hard, about 10 min. Drain, reserving 1/2 c. cooking liquid; return pasta to pot.
  5. In large skillet, heat remaining oil over medium-high heat; fry pancetta till slightly crisp, about 2 min. Add in onion, garlic and marjoram; fry, stirring, till softened, about 3 min. Add in sun-dry tomatoes, lemon rind and artichokes; heat through and pour over pasta. Add in reserved cooking liquid and grated Parmesan; toss to coat. Serve in warmed pasta bowls; sprinkle with basil and shaved Parmesan. (Substitution: For fresh artichokes, you can substitute 2 cans, (14 ounce each), artichoke hearts. Drain, rinse and halve; omit baking step.)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 219g
Recipe makes 4 servings
Calories 382  
Calories from Fat 244 64%
Total Fat 27.58g 34%
Saturated Fat 7.54g 30%
Trans Fat 0.0g  
Cholesterol 36mg 12%
Sodium 1132mg 47%
Potassium 485mg 14%
Total Carbs 18.25g 5%
Dietary Fiber 9.6g 32%
Sugars 2.88g 2%
Protein 18.93g 30%
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