-
1
Fill a 4-qt saucepan three-fourths full with water and bring to a boil with lemon.
-
2
Quarter 1 artichoke lengthwise through stem and with a stainless steel paring knife cut out choke.
-
3
Trim any spiky purple tipped leaves.
-
4
Halve quarters lengthwise and place in a bowl of lemon water.
-
5
Prepare remaining artichokes in same manner.
-
6
Simmer artichokes in boiling water 5 min, or possibly till almost tender, and drain in a colander.
-
7
Artichokes may be prepared up to this point 1 day ahead, cooled completely, and chilled, rolled in damp paper towels in a sealable plastic bag.
-
8
Chop pancetta and mince garlic.
-
9
Fill a 6-qt kettle three-fourths full with water and bring to a boil with salt for fettuccine.
-
10
In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, till crisp and with a slotted spoon transfer to a bowl.
-
11
Throw away fat from skillet.
-
12
In skillet heat butter over moderate heat till foam subsides and cook artichokes, stirring occasionally, till golden brown, about 5 min.
-
13
Add in garlic and cook, stirring, 1 minute.
-
14
Add in wine and simmer, stirring and scraping up brown bits, 1 minute.
-
15
Cook fettuccine in boiling water till al dente.
-
16
Reserve 1 c. pasta cooking liquid and drain pasta in colander.
-
17
Add in reserved pasta cooking liquid to artichoke mix and bring to a boil.
-
18
Add in pasta, pancetta, Parmesan, parsley, and lemon juice, tossing to combine well.
-
19
This recipe yields 6 first course servings.
