Artichokes Alla Contadino

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   1. Heat the olive oil in a large saucepot over medium-high heat. Add the pancetta and onion and cook together 2 minutes, until some of the pancetta fat is rendered and the onion starts to soften.

2. 2

   2. Add the artichokes and season the mixture with the salt and pepper. Cook for 2 minutes, until the artichokes are lightly sauteed.

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   3. Add the garlic, tomatoes, and wine and cook for 2 minutes, until the alcohol evaporates.

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   4. Add 1/2 cup water, lower the heat to medium, and cover. Cook for 15 minutes at a medium simmer. When you can insert a sharp knife into an artichoke and pull it away cleanly, turn off the heat. (You can make this part in advance and keep it in the fridge for up to 2 days; the dish will actually be better, because the sauce really gets into the artichokes. You'll want to bring the dish back up to heat gently on the stove, adding up to 1/4 cup water as needed.)

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   5. Add the olives, basil, rosemary, thyme, and parsley, and mix everything together well.

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   6. Remove the mixture to a serving dish and top with panko breadcrumbs. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.