- Portion size 4 servings
- 3 lemons halved
- 8 artichokes (about 5 lb)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups gemelli pasta
- 4 oz pancetta chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried marjoram
- 1/2 cup thinly slliced drained oil packed sun dried tomatoes
- 1 tablespoon grated lemon rind
- 3/4 cups grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup shaved Parmesan cheese
Squeeze juice from 2 of the lemons into large bowl; add 3 cups water. Set aside.
Work with 1 artichoke at a time and rub all cut edges with remaining lemon halves as you cut. Break off outer leaves. Slice off stem to form flat base. Using paring knife, round off edge of base. Cut off top of leaves, leaving about 1 inch attached to base. Using small spoon, scoop out fuzzy choke inside artichoke. Drop into lemon water mixture; place plate over artichokes to keep them submerged.
Drain artichokes; cut into quarters and place in dry bowl. Toss with 2 tbsp (30 mL) of the olive oil, salt and pepper. Arrange in single layer in baking dish; bake in 400°F (200°C) oven until tender and browned at edges, about 15 minutes. (Make-ahead: Let cool, cover and refrigerate for up to 24 hours.)
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
In large skillet, heat remaining oil over medium-high heat; fry pancetta until slightly crisp, about 2 minutes. Add onion, garlic and marjoram; fry, stirring, until softened, about 3 minutes. Add sun-dried tomatoes, lemon rind and artichokes; heat through and pour over pasta. Add reserved cooking liquid and grated Parmesan; toss to coat. Serve in warmed pasta bowls; sprinkle with basil and shaved Parmesan.