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1
Squeeze juice from 2 of the lemons into large bowl; add in 3 c. water.
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2
Set aside.
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3
Work with 1 artichoke at a time and rub all cut edges with remaining lemon halves as you cut.
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4
Break off outer leaves.
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5
Slice off stem to create flat base.
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6
Using paring knife, round off edge of base.
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7
Cut off top of leaves, leaving about 1 inch attached to base.
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8
Using small spoon, scoop out fuzzy choke inside artichoke.
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9
Drop into lemon water mix; place plate over artichokes to keep them submerged.
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10
Drain artichokes; cut into quarters and place in dry bowl.
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11
Toss with 2 tbsp of the extra virgin olive oil, salt and pepper.
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12
Arrange in single layer in baking dish; bake in 400 F oven till tender and browned at edges, about 15 min.
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13
(Make-ahead: Let cold, cover and chill for up to 24 hrs.)
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14
Meanwhile, in large pot of boiling salted water, cook pasta till tender but hard, about 10 min.
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15
Drain, reserving 1/2 c. cooking liquid; return pasta to pot.
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16
In large skillet, heat remaining oil over medium-high heat; fry pancetta till slightly crisp, about 2 min.
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17
Add in onion, garlic and marjoram; fry, stirring, till softened, about 3 min.
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18
Add in sun-dry tomatoes, lemon rind and artichokes; heat through and pour over pasta.
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19
Add in reserved cooking liquid and grated Parmesan; toss to coat.
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20
Serve in warmed pasta bowls; sprinkle with basil and shaved Parmesan.
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21
(Substitution: For fresh artichokes, you can substitute 2 cans, (14 ounce each), artichoke hearts.
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22
Drain, rinse and halve; omit baking step.)
