Pasta With Artichokes and Pancetta Recipe (2024)

any chance one could use canned or frozen artichokes?

How heinous of a culinary crime would it be to use canned artichokes? I think I'd be much more likely to make it... :)

I just couldn’t see myself doing the prep work with fresh artichokes so used frozen artichoke hearts and this pasta dish was delicious. Definitely a keeper of a recipe.

I made this dish this evening and it's delicious. If you were to use frozen or canned artichokes, you'd need to cook the leek on its own (and do brown it; gives the dish a lot of flavor) and add the artichokes at the end of cooking. I used raw artichokes and even sliced very thin, they cooked for about 10 minutes before they became lightly-browned and tender. And, don't skimp on the lemon juice; really makes the flavors pop.

Very good. I used frozen artichoke hearts from Trader Joe’s, sliced. I added more olive oil than the 1 tablespoon per the recipe and probably closer to 1/4 cup vermouth. I recommend adding the chives, mint and lemon juice as that is really what makes the dish pop. Could be vegetarian but I would suggest substituting pancetta with some browned breadcrumbs for the crunch.

I realize this is a cowardly question but could one use artichoke hearts instead? Or would they not hold up in the skillet browning?

Just had a version of this prepared by an 80 year old Italian friend in Tuscany who used to cook in her own restaurant. It was delicious; no pancetta and she would be shocked by the addition of Parmesan.

I have used frozen artichoke hearts from Trader Joe's in pasta dishes. The cleaning and freezing process makes them more tractable, easy, and tender. You just have to guesstimate on the right amount of boiling/steaming. However, call first and see if they have them.

I doubled the recipe because I wanted leftovers and wanted this to be an easy weeknight dinner. Trader Joe's to the rescue. A bag of their fancy gigli pasta (17.6 oz), 3 containers of diced pancetta, 1 12 oz. bag of frozen artichoke hearts. I did add about 1/2 C chicken stock to loosen the sauce a little bit. Forgot the mint, but had added a bunch of thyme (because I'm apparently incapable of not adding thyme to everything). By the way, this makes a delicious pasta frittata.

This is excellent! I used one can of quartered artichoke hearts. Cooked the leeks for 6 minutes then added the artichokes to lightly brown. Worked fine and much easier then prepping fresh artichokes. Love this!

Great complex flavors, fresh artichokes are the way to go, if in season. A melon baller makes short work out of cleaning the hairy choke! No more troublesome than prepping winter squash, add more exotic.

GREAT recipe. Fresh, canned or frozen artichokes dilemma: I live near the so-called "Artichoke Capital of the World" in N. Cali and have access to fresh 'chokes all year around. There's really no comparison between the flavor/texture of fresh artichokes and the alternatives -they are really different. BUT having cleaned a zillion 'chokes, I say ... just go with what you can (TJs frozen is my next bet): different flavor but still good so ... go for it if that is what will work. Enjoy!

I wondered what I was going to do with a 60 oz. jar of artichoke halves I picked up at Costco. I then made this recipe. Absolutely delicious! Didn’t change a thing other than using fresh parsley instead on mint. I could not stop eating it. Luckily I have plenty more artichokes left in the jar to make this again! This is a keeper.

This is a somewhat over-detailed recipe, but the results are really delicious even in my compromised version of it. I used frozen artichoke hearts. Preparing artichokes for a dish like this is more work than I care to bother with (but it’s a different matter with large artichokes served as a separate course). I also used freeze-dried chives. One can make only so many trips to the grocery store for an appetizer. Pancetta adds a lot to the flavor mix, but I’d use blanched bacon if I had to.

This is a gorgeous recipe! Re artichokes, I've gotten lazy in my dotage so I use baby marinated artichoke hearts in just about every thing calling for artichokes. They never have tough leaves, their flavor is wonderful and the marinade is a yummy liquid additive. I buy pancetta from my super market deli, sliced ¼" thick, separated by waxed paper or plastic wrap you can freeze it and have it on hand for any recipe.We're having this for dinner tonight.

Breaking News...Whole Foods now sells artichoke heart chunks in the produce section that make this recipe so easy.

Forgot to get artichokes so used frozen peas instead. I was pleasantly surprised at how good it was. Also added garlic, duh. Substituted some dried tarragon for parsley.

Ok, I’ll say it. You should reduce the pancetta. I love pancetta, but if you’re going to take the trouble to trim fresh artichokes then you don’t want them overpowered. As written this is 2 thick slices of pancetta per serving, I’d do it with half that next time. The herbs are listed as 1/4c parsley or mint, but that much mint alone again would be excessive. On the on the other hand, mint is a nice accompaniment to artichokes. I used about 3/4 parsley and 1/4 mint and that worked well.

Made this for Friday night supper with friend. Used frozen artichokes cooked frozen according to directions on the package. Used gnocchi because I had some homemade. I would use pasta next time as directed. The gnocchi don’t provide an appropriate texture. The report was this is a winner so keep it in the repertoire, but with a spiral pasta.

I made this tonight as written and it was surreal. So flavorful and creamy. Take the time to get the pancetta crisp and the leeks browned.

I made this with fresh artichokes but I didn’t trim them well enough and there were lots of tough bits throughout the dish! Luckily my husband and I were the only ones eating it so we could pick the sharp parts of the artichoke out of our mouths without offending anyone. I guess I need a lesson on how to trim down an artichoke! Next time, I will be using frozen or canned hearts or bottoms. It was none the less very delicious.

This is a super weeknight dinner - I used 4 oz diced pancetta (cause that’s how much was in the package) and a small package of frozen artichokes. Very forgiving recipe. It only served two people - me and my hungry 22 year old son.

Made this pretty much following the recipe as provided, though I used artichokes from an Italian company packed in water and oil mix and it turned out well! All guests raved about the flavor. Easy to make and will be repeated soon!

Do yourself a favorite and use a jar of artichoke hearts. I spent so long prepping the artichokes only to be disappointed with how fibrous the few leaves I left on were. I cannot imagine there being an impact on the overall recipe using a jarred/canned. Also I added some frozen peas which I’d do again.

Made this 4 times. Follow recipe. I always add toasted pinenuts.

I used a jar of artichokes in water to save time and it was great! I might add toasted panko breadcrumbs next time for some texture, but I will definitely be making this again.

Used canned artichokes (2 cans) and it turned out excellent.

Great weeknight pasta dish. At my grocery stores, diced pancetta comes in 4 oz packages so I used that amount. Leeks come bunched in 2 or 3 so I used them all. I also added a bunch of Tuscan kale for some green. Excellent balanced flavors.

So-so. Definitely opt for parsley. We used mint because it’s what we have and it said it was an option. The flavor profile was off. Frozen artichoke hearts worked just fine. I would make again with those alterations.

Added Peas - gave a beautiful sweet kick