Roasted Mushroom Ragout with Cannellini Beans and Artichoke Hearts

INGREDIENTS

thin slices Of pancetta, rounds

diced tomatoes

10- to 15-ounce jar Artichoke hearts

Button or crimini mushrooms, large

2 cups

Cannellini beans, cooked

Garlic cloves, small

Lemon, zest from small

1/2

Yellow onion, small

Kosher salt

1/4 tsp

Red pepper flakes

2 tbsp

Olive oil

Red wine or sherry vinegar