“This versatile vegetable combination can be paired with meat, poultry or fish, and the ingredients are always readily available.”
1-pound bag frozen baby peas
1 10-ounce bag frozen artichoke hearts (do not use marinated or canned artichoke hearts)
3 shallots, chopped
1/2-inch slice of pancetta, finely diced (prosciutto or bacon may be substituted)
2 tablespoons extra-virgin olive oil
2 tablespoons butter
Saute pancetta in a skillet with olive oil until almost crisp. Add shallots and saute until soft. Remove pan from heat. Stir in butter to melt. Cook artichoke hearts and peas in 1/2 inch of salted water for 2 to 3 minutes. Drain well and add to pan with pancetta and shallot mixture. Mix well and serve.
Wine Pairing:“The artichoke and pancetta mixture requires a wine with high acidity, like the light, crisp Northern Italian wine 2003 Terenzuola Vermentino.”
