3 Ingredient Fix

All Choked Up: Three Recipes with Artichokes, Pancetta, and Red Wine

By Rachel Jones / Photography By Michael Fornataro | Last Updated February 23, 2016
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It’s time for spring to make her grand entrance, a revelation performed by green artichokes poking up out of the soil. Signaling the start of a new season, the armor-clad vegetables also teach us a lesson in patience. That perfect artichoke dish may take a little more time, but it’s always worth it. Let’s start by peeling back the layers and getting to the core of comfort, adding in rich pancetta and red wine for good measure. These local chefs will take it from there, creating flavorful dishes that warm our hearts. 

Tasting of Artichoke with Red Wine Tuile and Pancetta Vinaigrette

By Phillip Pierson of Andrew’s Steak & Seafood | Yield: 2-3 Servings

Pancetta-wrapped Lamb Loin with Olive Oil-Poached Artichoke and Red Wine Kalamata Olive Sauce

By Don Winkie of Eighty Acres Kitchen & Bar | Yield: 2-3 Servings

Puff Pastry Cracker

By Shawn Carlson of Senti Italian Restaurant and Wine Bar | Yield: 2 Servings
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