* When it’s time to cook the artichoke hearts and other ingredients, you can use some fat leftover from cooking the pancetta, olive oil or some of the oil from the artichoke hearts (if it’s to your liking).
* I use
Mezzetta Grilled Artichoke Hearts. You could also use marinated artichoke hearts (drained) or artichoke hearts packed in water (drained and patted dry). I do not recommend frozen artichoke hearts for this dish as they release too much water.