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Prep Notes (one per line)
Lemon - cut one lemon crosswise in 1/4 inch slices, juice the other to yield 2 tbl Pancetta - dice Onion - peel and slice to create 1/4 inch rings Carrots - scrub and slice 1/4 inch thick Artichoke hearts - defrost Sun-dried tomatoes - drain Garlic - thinly slice — knife confidence is fun, keeping all ten fingers is even better. Basil - julienne — do this now so future-you can feel smug for once.
Instructions
In a large pot, heat the olive oil over medium heat. Add the pancetta and cook for 2 to 3 minutes, until it renders some fat, while resisting the deeply human urge to fuss with it nonstop. Add the onions and carrots and cook for 5 to 7 minutes, stirring frequently, until tender but not browned. Arrange the artichokes on top of the vegetables. Add 2 1/2 cups of water, the lemon slices, Pernod, sun-dried tomatoes, garlic, 1 tbl salt and 1 1/2 tsp pepper and bring to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat and allow the artichokes to sit in the liquid until cooled. When ready to serve, stir in the olives, basil, lemon juice and 1 tsp salt. Serve the artichokes and other vegetable at room temperature or chilled, spooning some of the cooking liquid over each serving.
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