Here’s a recipe for artichokes that’s a bit different from the usual Carciofi alla Romana and Carciofi alla Giudia.

Ingredients (serves 6)

800 gr homemade fresh fettuccine
6 artichokes
1 onion
2 slices pancetta, diced (not smoked bacon)
3 tbs extra virgin olive oil
½ glass white dry wine
4 tbs parmigiano cheese
50 gr butter
salt and pepper

Cut the onion very thin and put it in a pan with oil over a low fire for 10 minutes. Let it become very creamy, adding a few spoonfuls of hot water. Add the diced pancetta, and when this turns golden brown add the artichockes (cleaned and thiny sliced), salt, and pepper.

Cook the vegetables few a minutes over a high fire, add the white wine, let it evaporate, then cover and cook for almost 20 minutes.

Cook the pasta in salted water (fresh pasta takes just 3/4 minutes), drain it and add it into the pan, then add the butter and grated parmigiano. (If it seems a little dry, add some cooking water from the pasta.)