Pasta with Fried Artichoke Chips Pancetta Roasted Tomatoes and Lemon Breadcrumbs
Ingredients
- 1 pint container of grape tomatoes
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 4 jumbo artichokes
- juice of one lemon
- 6 - 8 cups water
- 1/2 cup white wine
- 2 tablespoons citrus champagne vinegar
- 3 garlic cloves, smashed
- few sprigs fresh thyme
- few sprigs fresh mint
- 4 ounces pancetta
- 2/3 cup fresh bread crumbs from day-old bread
- zest from 1 medium lemon
- 1/8 cup chopped parsley
- 2 tablespoons parmesan cheese, grated
- salt and pepper to taste
- 1 package spaghetti noodles (or enough for 4 people)
Instructions
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