Shells with Artichokes, Pancetta and Thyme from The Classic Pasta Cookbook by Giuliano Hazan
Trim the artichokes. Cut them in half lengthwise, thinly slice them and place them in a bowl with lemon juice and water to avoid discoloration. Put the butter in a 12-inch skillet over medium heat....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Salt
- 4 tablespoons butter
- ½ teaspoon fresh thyme or ¼ teaspoon dried
- 1 pound lumache
- ⅓ cup Parmigiano-Reggiano, freshly grated
- Freshly ground black pepper
- 2 large artichokes
- 4 ounces pancetta, sliced ⅛” thick
- ½ cup yellow onion, finely chopped
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