Escarole & White Bean Skillet with Bacon & Artichokes

Escarole & White Bean Skillet with Bacon & Artichokes
  • 4Servings


  • 2 tablespoons olive oil
  • 1/3 pound meaty slab bacon or pancetta, cut into 1/4-by-2-inch strips
  • 1 package (9 oz.) halved or quartered frozen artichoke hearts, thawed and patted dry
  • 1 medium onion, chopped
  • 4 large cloves garlic, crushed
  • 1 cup dry white wine
  • 1 large or 2 medium heads escarole, coarsely chopped
  • 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
  • A few grates of nutmeg
  • Salt and pepper
  • 2 - 3 cups chicken stock
  • 1 can (15 to 19 oz.) cannellini beans, drained
  • About 1 tbsp. fresh thyme leaves (a few sprigs, stripped)
  • 1 tablespoon EVOO
  • Shaved or grated Parmigiano-Reggiano
  • Crusty ciabatta bread, for mopping


Heat a large nonstick or cast-iron skillet over medium-high. Add the olive oil, two turns of the pan. Add the bacon and cook, stirring occasionally, until almost crispy, 7 to 8 minutes; transfer to a plate. Add the artichokes and onion to the skillet and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the garlic and cook, stirring often, until aromatic, about 1 minute. Add the wine and cook, stirring often, until absorbed, about 3 minutes. Add the escarole, a few handfuls at a time, tossing to wilt between batches. Add the lemon zest and nutmeg; season with salt and pepper.

Add 2 cups chicken stock and the beans; bring to a simmer, sprinkle in the thyme and add the bacon. Add an extra cup of stock if you want the mixture more soupy. Simmer until the greens are tender, a few minutes, then add the lemon juice and a fat drizzle of EVOO, one turn of the pan. Serve from the skillet into shallow bowls and top with the cheese. Pass the crusty bread for mopping.