Quick and tasty pasta with pancetta and artichoke hearts

One of my favorite things to do for a quick, tasty dinner is to toss some pasta with some EVOO, sauteed veggies, and quickly cooked meat.

This time it was pancetta (which inspired me not only because of its mild taste, but because I found it finely diced in the cheese case at Harris Teeter!) and sauteed artichoke hearts.

(for 2 people with leftovers for lunch)
You will need:

1/2 box thin spaghetti
EVOO
about 1 cup diced pancetta or ham
1/2 tsp or 1 clove finely chopped garlic
1 jar/can of artichoke hearts, quartered (12 oz.) and drained well
about 1/4 cup white wine
lemon juice
salt
fresh Parmesan

Start water boiling for pasta. Start the process below while the pasta cooks. Make sure you do not overcook the pasta.

In a very large saute pan over medium-high heat, saute pancetta. Once lightly browned, move to the edge of the pan. About 3 minutes.
Pour about 1.5 TBS EVOO into the center of the pan. Raise the heat (to about an 8 out of 10). Heat for about 1 minute, or until you can start to smell the oil. Toss garlic and artichoke hearts into the oil and saute until artichokes start to turn golden on sauteed sides. About 5 minutes. You may want to check the pasta if you haven't done so.

Add white wine into pan and let reduce for about 1.5 - 2 minutes. When pasta is done, add to pan. (Turn pan down to warm if pasta is not done.) Add lemon juice (about 1 tsp) into the wine sauce. Salt to taste. Add more EVOO if necessary.

Serve with fresh Parmesan. Enjoy!