Pasta with Artichokes and Pancetta

Pasta with Pancetta and Artichokes
The combination of flavors in this pasta dish is amazing.  They all go together so well.  The shells hold the sauce and pancetta and the artichokes give it a really fresh taste. 



4 Cups Medium Shells
1 Can Quartered Artichoke Hearts
1 LB Italian Sausage
12 oz Pancetta
6 Sun-dried Tomatoes
2 Garlic Cloves – chopped
1 Cup Fresh Parsley
1 Cup Parmigiano-reggiano Cheese
Salt and Pepper to taste
Fill a large stockpot with water and 1 tablespoon salt.  When it starts to boil, add the pasta and stir so it doesn’t stick to the bottom.In a large skillet, brown the pancetta.  When the pancetta is starting to brown, add the sausage meet.  Break it up into small pieces.  When the sausage is brown, add the garlic.  Saute for 1 minute.  Add the sundried tomatoes parsley and the artichoke hearts.  Add 2 ladles of the pasta water.  Let cook 1 minute.  Season with salt and pepper.Drain the pasta and add it to the skillet.  Stir to combine all the ingredients.   Remove the skillet from the heat and add the parmigiano-reggiano and gently stir to combine all the ingredients.Serve immediately

Artichoke Bruschetta

Artichoke Bruschetta
I recently made a bruschetta bar for an appetizer and this was the star of the show.  The flavors in this dip are amazing.  The Parmesan cheese gives it a salty sharp flavor, while the artichoke hearts are delicate and delicious.


2 (14 oz) cans of Artichoke Hearts, drained (water packed, not oil)
1 1/2 Cups Parmesan cheese, grated
1 Cup Mayonnaise
1 Clove Garlic, minced
1 TSPB Dill
Salt & Pepper


Coarsely chop the drained artichokes.
In an oven or microwave-proof baking or serving dish, mix together the chopped, drained artichokes, the grated Parmesan cheese, garlic, dill and the mayonnaise.
Microwave on high heat for 5 minutes or bake in a 350º oven for 15 minutes.  If microwaving, pause occasionally to stir so that the dip gets evenly heated.
Add salt and freshly ground black pepper to taste.
Serve with thinly sliced bread or baguette.