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1
Fill a large bowl with water and add the juice of the lemon.
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2
To trim the artichokes, peel back the outer leaves until they break off at the base.
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3
Keep removing leaves until you reach the pale green heart.
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4
Cut across the top of the heart to remove the pointed leaf tips.
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5
If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts.
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6
Cut each heart into 6 or 8 wedges, then immediately place in the lemon water to prevent browning.
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7
Heat 6 tablespoons of the olive oil in a large skillet over moderate heat.
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8
Drain the artichokes and add them to the skillet.
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9
Season with salt to taste and the hot pepper flakes.
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10
Add the wine and 1/4 cup water.
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11
Bring the liquid to a simmer, then cover, adjust the heat to maintain a gentle simmer, and cook until the artichokes are very tender and beginning to break apart, 30 to 35 minutes.
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12
Uncover occasionally, stir, and add more water if the mixture threatens to cook dry.
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13
While the artichokes are cooking, bring a large pot of salted water to a boil.
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14
When the artichokes are tender, stir in the garlic and parsley.
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15
Cook for a couple of minutes to release their flavor.
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16
Keep the artichokes warm over low heat.
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17
Add the pasta to the boiling water and cook until al dente.
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18
Drain the pasta and return it to the warm pot over low heat.
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19
Add the remaining 2 tablespoons olive oil and toss well, then add the artichokes.
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20
Toss again, divide the pasta among warm bowls, and sprinkle each portion with some of the bread crumbs.
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21
Pass the additional bread crumbs at the table.
