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artichoke and ricotta galetteI’ll be away for an extended business trip. I needed to go through the pantry, freezer and frig to clean out things that I know my family won’t go near (or things that I don’t want them to enjoy without me.)

I found a bag of frozen artichokes and some fresh burrata. This batch made enough for two nights of pasta plus enough for a galette for my test kitchen. Turns out my family doesn’t like artichokes (who are they?), even with the addition of creamy burrata, so the “test kitchen” reaped the benefits.


  • 4 oz pancetta
  • ½ sm Vidalia onion, chopped
  • 1 tsp garlic, finely chopped
  • 1 tbs flour
  • 1 ½ cup milk (whole or 2% would probably be best, but I used skim!)
  • 1 c ricotta
  • ½ c freshly grated parmigiano-reggiano cheese
  • ½ c fresh buratta (or mozzarella), cubed
  • 12 oz frozen artichoke hearts, thawed and chopped (or substitute with canned)
  • ½ teaspoon nutmeg
  • 2 tsp EVOO
  • Freshly ground sea salt and black pepper


  • Cook pancetta in large sauté pan until browned.
  • Remove and place on paper –lined plate to remove excess grease.
  • Add enough EVOO to pan to cook onion and garlic.
  •  Sauté artichoke, onion and garlic until softened.
  • Add flour and quickly brown.
  • Add milk gradually and whisk to blend.
  • Add ricotta and whisk to blend
  • Add parmigiano reggiano and buratta.
  •  Stir to combine.
  • Season with nutmeg, sea salt and pepper to taste.
  • Simmer over low heat until thickened.
  • Add pancetta.
  • Pour over desired pasta and serve immediately.