This is a recipe that is especially dear to me, a creation of Aunt Gisa, a dish always impressive and refined taste. I recommend it for special dinners, but it is a quick and easy dish. Aunt Brava! And 'even mention must be made in Neruda's Ode to the Artichoke: "The tender artichoke hearts dressed as a warrior, shaggy built a small dome, remained dry under his scales." So, ode to the artichoke! 
Ingredients: - 4 artichokes
- 2
fresh onions - 2 cloves garlic
- 100 grams of bacon
- extra virgin olive oil, parsley, salt and pepper to taste
- 500 g orecchiette
Clean the artichokes by depriving them of the outer leaves, remove the tips so as to obtain the tender artichoke hearts, cut them in half and remove the beards inside, then cut them in half and put them in water and lemon.
After about 15 minutes, drain, sciaquateli and cut into thin slices. In a pan fry the garlic in olive oil, then add the artichokes, season with salt and pepper and add the chopped parsley. Combine about 1 cup of water, then cook over medium heat for about 15 minutes.
In another pan fry gently in oil Ages bacon cut into thin strips. Once toasted, add the chopped onion and dried to make it out slowly, adding, if necessary, a tablespoon of water. 
Cook the pasta al dente, then drain and toss into the pan with the bacon for 2 minutes, after some minutes, add the artichokes, then add the cream.
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