Bacon & Baby Artichokes with White Wine Reduction
12 oz package of Valicenti Artichoke & Boursin Ravioli
2 tbsp extra virgin olive oil
3-4 oz bacon, chopped
1 shallot (or small onion), chopped
2 cloves of garlic, minced
1/2 c grape tomatoes, halved
1/2 c dry white wine (we used a Sauvignon Blanc)
1/2 c vegetable stock
10-12 baby artichokes (or however many you desire)
2 tbsp fresh parsley, chopped
Salt & pepper to taste
Grated parmigiano reggiano to garnish
Heat olive oil over medium heat in a sauté pan until it begins to ripple. Add chopped bacon and cook until crispy, then add shallot, garlic, and tomatoes. Cook until shallots and garlic are aromatic, and the tomatoes begin to blister.
Next, add white wine and reduce by 1/2-3/4, then add vegetable stock and baby artichokes. Continue cooking until artichokes are tender (or if you got them in a jar, until they’re heated through. Add in parsley, cover, and remove from heat.
Cook ravioli as the package instructs, strain, and arrange on a plate. Top with bacon-artichoke sauté and grated parmigiano to garnish.