Braised Artichoke Hearts with Pancetta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Accented with smoky cured pancetta, thyme and white beans, our Braised Artichoke Hearts with Pancetta is suitable as a first course or as an accompaniment to marinated, grilled beef or lamb.
Ingredients
- 1 tbsp. lemon juice or white vinegar
- 6 medium artichokes
- 2 tsp. olive oil
- 4 slice pancetta or smoked ham
- 1 small onion
- 1/2 lb. all-purpose potatoes
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1 c. chicken broth
- 1 c. canned white kidney beans
- 1/4 c. Parsley
- 1 tbsp. unsalted butter
Instructions
- Fill large bowl with cold water and add lemon juice.
- With paring knife, cut each artichoke down to the heart, scoop out chock, and peel stem. Cut each artichoke heart lengthwise into 1/4-inch-thick slices and immediately put slices in water with lemon juice to prevent discoloration.
- In 10-inch skillet, heat oil over medium low heat. Add pancetta and cook, stirring, 3 minutes, or until lightly crisped. Add onion and cook, stirring frequently, about 7 minutes, or until tender.
- With slotted spoon, transfer artichokes from bowl to skillet. Add potatoes, thyme and salt and stir to coat. Cover and cook 5 minutes, or until potatoes are well coated.
- Add broth and 1/2 cup water to skillet and bring to a boil. Reduce to a simmer and cover. Cook about 20 minutes, or until artichokes can be pierced easily with tip of knife and potatoes are cooked through. Add beans and stir to heat through.
- Remove from heat and stir in parsley and butter, swirling until butter melts. Serve.
- Braised Artichoke Hearts and Limas: A traditional Italian component of the artichoke dish would be lima beans, for those who don't like lima beans and want to go for the authentic dish: Omit the white beans and add 1 cup of frozen baby lima beans in step 4 when you add the potatoes.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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