Bring a large pot of water to a boil, cook pasta till al dente. Drain, reserving 1 c pasta water.
While pasta is cooking, in large skillet, heat EVOO over med high heat. Add bacon and cook until fat is rendered, 2-3 minutes. Add onion & garlic, season with salt and pepper and cook for 5 minutes. Stir in the wine and stock. Add artichoke hearts and cook to heat through, about 5 minutes.
Stir reserved pasta water into the sauce. Add pasta, cheese and parsley and toss.
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