1/3 ln pancetta, chopped
1 can asparagus hearts, finely chopped
1 onion, chopped
16 cloves garlic, sliced
Lemon juice
7 oz Ricotta cheese
Bunch of basil, minced
Olive oil
Butter
Wine for deglazing pan
Render pancetta in low/med heat with some olive oil until crispy . Drain and reserve
Add more oil to pan if necessary, and fry the onions.
When onions are soft and translucent add garlic.
Just before garlic browns, or when it is opaque, add to bowl
Deglaze pan with wine and lemon juice and add again to bowl
Add butter to pan and when foam has subsided and butter begins to turn brown, add the artichoke and lemon to taste and cook until soft
Add basil and fried artichoke to blender, and when blended add to bowl
Taste for lemon, salt and pepper.
