rigatoni with artichokes and pancetta

1. To cook the artichokes, cut off the stem (and reserve) and cut off the top half of the globe and pull off the leaves one by one until you see the lighter-coloured tender leaves of the heart. Using a teaspoon, scrape out the centre of the artichoke. Next, using a paring knife, peel the furry skin off the bottom of the leaves and the stems and rub all over with the quarter of one lemon (this helps to prevent browning). Place in a bowl of water mixed with the juice of that lemon, then peel the next artichoke. When all are prepared, simmer in salted boiling water until tender, about 20 minutes. When cooled, quarter the globes and roughly chop the stems.


2. Heat a large frying pan and add the olive oil, pancetta and sea salt. Fry for 2 minutes. Add the onion, garlic and chilli flakes. Reduce the heat and cook for about 10 minutes. Add the artichoke and lemon zest and cook for a further 3 minutes.

3. Meanwhile, bring a large saucepan of heavily salted water to the boil. Cook the pasta for about 8 minutes, or until al dente. When the pasta is cooked, drain, add to the sauce, and toss through.

4. Add the juice of the second lemon, parmesan, parsley and a grind of black pepper and fold through. Serve immediately.