Pasta with Baby Artichokes, Bacon, and Fava Beans
2 tablespoons Extra Virgin Olive Oil
4 strips of bacon, cut into 3/4 inch pcs.
2 cloves of garlic, minced
16 baby artichokes, cleaned, tips cut off, cut in half
1/2 teaspoon dried chili flakes
1/2 cup white wine
1/2 cup chicken stock
1/2 cup of fava beans or fresh peas
1 pound of farfalle or pappardelle pasta
chives, chopped, for garnish
fresh ground pepper
I a bowl of water, squeeze the juice of the lemon and add both halves of the lemon to the water. Set aside. Clean the artichokes by washing them first, cutting off the stem, pulling off the external leaves until you reach the light green leaves, trimming about a 1/2 inch off the top to remove the prickly points of the leaves, and cut the artichoke in half. Submerge the artichokes in the bowl of lemon water to keep them from turning brown.
In a heavy sauté pan on medium high heat, add olive oil and heat. Add bacon and brown. Remove when bacon is done and set aside. Now add the garlic to the pan for about 30 seconds and then add the artichokes and chili flakes. Stir around to coat the artichokes with the oil and garlic. Saute artichokes for about 4 minutes. Add wine, stock, and lava beans or peas to pan and cover to steam. Cook for about 10 to 12 minutes or until the artichokes are tender. Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook until desired doneness. Drain the pasta and save about a cup of the pasta water if needed to add back to pasta. Add the the artichokes and bacon to the pasta and stir to incorporate while leaving it on a the stove on medium heat. Add a little of the pasta water if it seems too dry. Add the fresh ground pepper and a couple of heaping tablespoons of the parmesan at this point. Stir to incorporate. Plate the pasta and sprinkle the chopped chives on top. Serves 4