1. Fill a large bowl with water. Squeeze in the juice from the lemon halves, then add the lemon halves to the water. Add artichokes.
2. In a saucepan, heat the oil. Add the onion, garlic and pancetta and cook over medium heat, stirring, until almost tender, about 10 minutes. Add the white wine, cover and simmer over moderately low heat until tender, about 5 minutes. Season with salt and pepper.
3. Meanwhile, in a large pot of boiling salted water, cook the spaghetti. Drain the pasta, reserving 1/4 cup of the pasta cooking water. Add the pasta and the reserved cooking water o the artichokes and toss over moderate heat for 1 minute. Remove from heat. Stir in 1/4 cup of cheese and season with salt and pepper. Serve the pasta, passing more grated cheese at the table.
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