• Cooking Time: 28 to 34
  • Servings:
  • Preparation Time:


Also on my blog: http://ellysaysopa.vox.com


  • 1 cup artichoke hearts (fresh, jarred and drained, or frozen and thawed)
  • 1/2 Tbsp. olive oil and a little extra for the artichokes
  • 1/4 lb. pancetta, chopped
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup white wine (I used pinot grigio)
  • 1 2/3 cup chicken broth
  • 1 cup orzo
  • 3 cups swiss chard, chopped
  • salt and pepper


  • Preheat the oven to 400 degrees and line a baking sheet with foil. Toss the artichoke hearts with a little olive oil and salt and pepper. Roast them for about 20 minutes.
  • Meanwhile, heat a skillet or saute pan, and then add the oil. Add the pancetta, cooking over medium heat until crisp. Remove with a slotted spoon. To the pan, add the chopped onion and saute until tender. Stir in the garlic and cook until fragrant.
  • Increase the heat slightly and add the wine. Cook until the wine has almost completely evaporated. Add the chicken broth and bring to a light boil. Stir in the orzo and reduce the heat. Simmer, covered, about 8 minutes or until done. Add the roasted artichokes, pancetta, and swiss chard to the pan. Cover, turn off the heat, and let stand a couple minutes or until the swiss chard wilts. Season to taste.

Categories: Main Dish  Pasta  Roast  Side Dish  Stove  Vegetable 
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