Orzo With Artichokes and Italian Pancetta

• 2 (32 ounce) cartons chicken broth
• 6 whole artichokes (may substitute 2 -9 ounce packages frozen artichoke quarters, thawed and drained)
• 2 -3 tablespoons lemon juice
• 4 tablespoons divided extra virgin olive oil
• 1 garlic clove, crushed
• 1 cup pancetta, sliced and cubed
• 14 cup onion, chopped
• 1 (16 ounce) box orzo pasta
• 12 cup parmigiano, freshly

1. HEAT chicken broth in a medium sized pot over low heat until hot.
2. Leave on stove top on lowest heat until needed.
3. CLEAN artichokes by slicing 1/4 inch off the top and bottom.
4. Remove all the tough outer leaves leaving a quarter of the artichoke remaining.
5. Cut artichoke in half lengthwise and remove choke.
6. Cut into thin slices and soak in a bowl of water with lemon juice to prevent browning.
7. HEAT 2 tablespoons olive oil in a large skillet over medium high heat.
8. Add garlic and drained artichoke slices; saute 5-6 minutes.
9. Remove from pan and set aside.
10. In same skillet, add pancetta.
11. SAUTE pancetta over medium high heat until lightly browned.
12. Remove from pan and set aside.
13. ADD remaining 2 tablespoons olive oil to skillet.
14. Add onions and saute for 2-3 minutes.
15. ADD Orzo and enough hot chicken broth to cover pasta.
16. Cook continuously, adding more broth as needed until pasta is cooked.
17. ADD artichokes a few minutes before the end of cooking.
18. When pasta is a smooth consistency and excess broth is evaporated, stir in cheese, pancetta and butter.
19. TRANSFER to a serving platter or bowl and serve hot.
20. SERVE with red wine.

chicken broth, artichokes, lemon juice, olive oil, garlic, pancetta, onion, orzo pasta, parmigiano

Taken from www.food.com/recipe/orzo-with-artichokes-and-italian-pancetta-187964 (may not work)