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Italian   -   Artichoke Lumache   adapted from classic pasta

  • 1 Pound Lumache
  • 1 Can Artichoke Hearts -- finely chopped
  • 2 Tablespoons Lemon Juice
  • 4 Tablespoons Butter
  • 1 Medium Yellow Onion -- chopped
  • 4 Ounces Pancetta -- chopped
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Dried Thyme
  • 1/3 Cup Parmigiano-Reggiano Cheese
Directions 1. Saute onion in butter until browned.
2. Add pancetta, saute until browned.
3. Cook pasta as directed.
4. In bowl with chopped artichoke, add lemon juice, salt pepper and thyme, mix.
5. Add artichoke mixture and 1/2 cup water in skillet.
6. Simmer uncovered 15 minutes, add more water if necessary.
7. Toss with pasta, top with cheese and serve.
Serves 4
Time to Make 0:00

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