Procedure:
Clean the artichokes by removing the outer leaves, cutting the tips and remove the central part. Cut into two the artichokes. Fill a bowl with cold water and pour the juice of a lemon and lemon peels. Dip the artichokes in water for about 20 minutes. Dry and slice the artichokes. In a pan pour extra virgin olive oil, put garlic and add the artichokes. Fry and pour the wine. If necessary, add a little bit of water.
Cook over low heat until the artichokes are soft. Add the bacon and finish cooking everything.
In a saucepan, bring to a boil salted water and put the pasta once it starts to boil. Drain the pasta and put it in the pan with the artichokes. Mix well everything and add salt, if necessary. Now add a generous sprinkling of grated Parmesan cheese and a drizzle of extra virgin olive oil.
Serve with white wine, light and fresh as Vernaccia di San Gimignano.