Sautéed Artichoke Hearts with pancetta

Per Sara’s easy directions and visuals, this side dish meant cleaning and cutting artichokes for the first time. I use jarred artichokes for dips and other dishes, but have never attempted cutting my own. I’ve seen on cooking shows how challenging the process can be.

First, take the whole artichoke down to just the stem and this part.

What a mess! Peeling off all those leaves and getting it trimmed down even further.

Almost there…

Finally down to the part I needed for the recipe.

And the finished dish, which was tasty.

Have I converted and will I be cleaning my own artichokes from now on? No. Too much work for a small result. I’ll stick to buying these already cut up and cleaned for me.

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