Okie Dokie Artichokie

May 11, 2021

Okay, you make a batch of linguine, just shy of al dente. Set it aside and save some pasta water. In same pan, crisp up some pancetta in olive oil. Remove it. In the pancetta grease, brown some artichoke hearts. Put half of those in a blender w/ lemon juice, s/p and pasta water, and puree. Then, put another cup of pasta water into that same pan and break up the brown bits, add the puree, lemon juice, the crispy pancetta, parmesan cheese, chopped parsley and the cooked pasta. Mix it all together and serve with the remaining browned artichoke hearts, and sprinkle with parm.

It might have worked better had I had the full cup of parmesan cheese the recipe called for (I had less than half of that) and if I’d left out the lemon. Otherwise: 3 stars (out of 4).

Here ’tis:

Dinner may have been just okay, but this conversation w/ Peter was fantastic. Love him so.

I know. Zoom pictures getting old? Not for me.

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