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38 maltatoday SUNDAY 4 FEBRUARY 2018 THIS WEEK THE RECIPES Penne with artichoke and pancetta Ingredients Serves 4 • 500g penne • 2 artichokes • Olive oil • 2 cloves garlic • ½ tsp chilli flakes, optional • 50g broad beans, peeled twice • 1 lemon, juice and zest • Handful parsley • Salt and pepper • 1 packet pancetta cubes • 250ml fresh cream Method 1. Steam the artichokes in a saucepan in a little bit of wa- ter for 20-25 mins until leaves come off the artichoke easily. 2. When cool enough to handle, remove the flesh from the bottom part of the leaves until you get to the choke. 3. Remove the hairy part of the choke and add the soft heart to the mixture of the flesh from the leaves. 4. Put the pancetta in a pan and cook for approx. 5 mins until cooked through. Remove from the pan and set aside. 5. In the same pan heat some of the remaining pancetta fat and add the garlic. 6. Simmer until fragrant and add the chilli flakes, if using. 7. Add the artichoke and fry for a few mins. 8. Add the parsley, lemon juice, lemon zest and season with salt and pepper and mix through. 9. Add the cream and heat through. Season to taste. 10. Cook the pasta until al dente according to the packet instructions. 11. When the pasta is cooked add to the sauce and mix through. 12. Top with Parmesan shavings and serve. Artichokes make a great accompaniment for pasta. What's best is you hardly need anything else to go with it, just a little pancetta, garlic, lemon juice and cream. If you prepare the artichokes beforehand, this makes a perfect midweek dinner. Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Bouquet: Scents of black olive and dark black cherry laced with mixed spices/herbs, Dark chocolate notes and a skerrick of liquorice. Palate: Mataro's green tea-leaf characters immediately apparent, as is Mataro's inky/ rubbly palate imprint. Grainy/particulate/powdery tannins throughout. Ditto, barely perceptible oak (some vanillin, crushed biscotti flavours). Evocative Shiraz fruits and savouriness dominate the mid-palate. Refreshingly medium-bodied, enticingly textured. Food Affinities: veal, roast chicken, planked salmon. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Bin 2 Shiraz Mataro 2014, Penfolds, Australia