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Issue Date: Summer 2006


Artichoke Hearts with Peas, Pancetta & Shallots

“This versatile vegetable combination can be paired with meat, poultry or fish, and the ingredients are always readily available.” 

1-pound bag frozen baby peas

1 10-ounce bag frozen artichoke hearts (do not use marinated or canned artichoke hearts)

3 shallots, chopped

1/2-inch slice of pancetta, finely diced (prosciutto or bacon may be substituted)

2 tablespoons extra-virgin olive oil

2 tablespoons butter

Saute pancetta in a skillet with olive oil until almost crisp. Add shallots and saute until soft. Remove pan from heat. Stir in butter to melt. Cook artichoke hearts and peas in 1/2 inch of salted water for 2 to 3 minutes. Drain well and add to pan with pancetta and shallot mixture. Mix well and serve.

Wine Pairing:“The artichoke and pancetta mixture requires a wine with high acidity, like the light, crisp Northern Italian wine 2003 Terenzuola Vermentino.”


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