Farfalle with Artichokes, Pancetta, and Spinach

Artichokes bring a unique and delightful flavor to any dish, especially when paired with pasta. However, fresh artichokes can be time-consuming to prepare and cook. That’s where frozen artichoke hearts come in. With the simple step of thawing and patting them dry to remove excess moisture, you can enjoy the sweet, earthy, and nutty flavor of artichokes in no time. In this recipe, we combine the thawed artichoke hearts with a creamy and tangy sauce made with shallots, garlic, lemon zest, lemon juice, cream, and white wine. Crispy bites of pancetta add a savory element, while fresh tarragon brings a hint of anise. A generous amount of baby spinach adds a vibrant green touch. Farfalle pasta serves as the perfect base, cradling the creamy sauce and wilted spinach. Although pancetta is our preference, you can easily substitute it with prosciutto or bacon to suit your taste.

INGREDIENTS:

• 2 tablespoons unsalted butter
• 6 ounces thinly sliced pancetta, cut into ¼-inch-wide strips
• 2 shallots, minced
• 18 ounces frozen artichoke hearts, thawed and patted dry
• 3 garlic cloves, minced
• 2 teaspoons all-purpose flour
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• 2 tablespoons minced fresh tarragon
• 1 pound farfalle
• Salt and pepper
• 1 ounce Parmesan cheese, grated (½ cup)
• 4 ounces (4 cups) of baby spinach

PREPARATION:

1. In a 12-inch skillet, cook 1 tablespoon of butter and pancetta over medium heat until the pancetta is well browned and crisp, about 8 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate.
2. In the same skillet with the rendered pancetta fat, add the remaining 1 tablespoon of butter and minced shallots. Cook over medium heat until the shallots are softened, about 3 minutes.
3. Add the thawed and patted dry artichoke hearts to the skillet. Cook until the artichoke hearts are tender and beginning to brown about 6 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the mixture and cook for 1 minute.
5. Whisk in the white wine, followed by the chicken broth and heavy cream, until the sauce is smooth. Bring the mixture to a simmer and cook until the sauce is slightly thickened about 15 to 20 minutes. Remove the skillet from the heat and stir in the grated lemon zest, lemon juice, and minced tarragon.
6. In a large pot, bring 4 quarts of water to a boil. Add the farfalle pasta and 1 tablespoon of salt. Cook the pasta, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
7. Add the sauce, crisped pancetta, grated Parmesan cheese, and baby spinach to the pot with the cooked pasta. Toss everything together until the spinach is slightly wilted. Season with salt and pepper to taste. If needed, add some of the reserved cooking water to adjust the consistency of the sauce.
8. Serve the pasta and artichoke dish.

SPECIAL INSTRUCTIONS:

• If you prefer, you can substitute pancetta with prosciutto or bacon for a different flavor profile.

TIPS:

• Thaw the frozen artichoke hearts and pat them dry before cooking to remove any excess moisture.
• Be sure to cook the pancetta until it is well-browned and crisp for the best texture and flavor.

YIELD:

This recipe serves 4-6 people.

In conclusion, this pasta dish featuring creamy artichoke hearts, crispy pancetta, and vibrant spinach offers a delightful combination of flavors and textures. The convenience of using frozen artichoke hearts saves you time in the kitchen while still allowing you to enjoy the sweet, earthy, and nutty taste of artichokes.

The creamy sauce, made with shallots, garlic, lemon zest, lemon juice, cream, and white wine, brings brightness and tanginess to the dish. The crispy bites of pancetta provide a savory and satisfying crunch, while the fresh tarragon adds a touch of anise and complements the artichokes perfectly. The addition of baby spinach gives the dish a pop of vibrant green and adds a refreshing element.

Farfalle pasta, with its unique shape and wide surface area, cradles the creamy sauce and perfectly complements the artichoke hearts and pancetta. The grated Parmesan cheese enhances the overall flavor profile and adds a subtle saltiness.

This dish is versatile, allowing you to customize it to your preferences. If you prefer, you can substitute pancetta with prosciutto or bacon for a different taste experience. The recipe can easily be scaled up or down to accommodate your serving size needs.

Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this creamy artichoke and pancetta pasta is a winner. The flavors and textures come together harmoniously, creating a satisfying and delicious meal. Enjoy the combination of creamy artichokes, crispy pancetta, and vibrant spinach in every bite.