Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller
Jarred marinated artichokes need not be relegated only to an antipasti platter. Here they take center stage as the backbone of a luscious pasta, aided by crisped, salty pancetta. Adding two cups pasta cooking liquid may seem like a lot, but the sauce needs it to stay glossy and velvety even as it cools.