Spaghetti With Artichokes And Pancetta

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1 lemon, halved

8 baby artichokes (about 1 pound)

1/4 cup extra-virgin olive oil

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

One 2-ounce piece of lardo or pancetta, cut into 1/4-inch dice

1/2 cup dry white wine

Kosher salt and freshly ground pepper

1 pound spaghetti

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

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