INGREDIENTS
1
4- 1/3 pound chunk Guanciale
1/3 cup
Flat-leaf parsley
3 cloves
Garlic
1
Onion, small
1 cup
Chicken stock
1 lb
Bucatini
1
Salt and pepper
1/2 cup
Caciocavello or pecorino-romano
1/2 cup
White wine, dry
2 cups
Thawed frozen artichoke hearts or 1 can (14oz) artichoke hearts, drained and chopped
3 tablespoons EVOO