About 3 tablespoons EVOO
1/4 pound guanciale or bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
Pici, bucatini or penne pasta
A fat handful of flat-leaf parsley, finely chopped
1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
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