Prepare artichokes by slicing 2 inches off the top and removing ½ of the tough outer leaves. Slice artichokes into quarters and remove the fuzzy inside choke using a spoon. Place artichokes in a bowl of water with the juice of one fresh lemon to prevent browning.
Slice artichokes into thin slices.
Puree pancetta in food processor.
Heat ½ of the olive oil in a 12 inch skillet over medium heat. Add pancetta, minced garlic, salt and black pepper. Sauté for 3-4 minutes. Add sliced artichokes and cook for 3-4 minutes.
Cook Fettuccine 2 minutes less than the recommended package cook time. Reserve ½ cup pasta cooking water. ADD drained pasta to skillet and toss with sauce, adding reserved pasta cooking water. Cook for 3 minutes over medium heat.
Transfer to serving platter. Garnish with chopped parsley and shaved Pecorino cheese.
