Gricia with Artichokes

Method

1. Clean the artichokes: remove tough outer leaves, trim the tops and stems, cut in half and remove any fuzzy choke, then slice into wedges. Rub with lemon and place in lemon water to prevent browning.
2. Finely chop shallot and garlic.
3. In a pan, heat olive oil and fry the shallot and garlic until soft.
4. Add the artichokes, fresh rosemary and thyme, salt, pepper, and a splash of white wine. Cook over medium heat until artichokes are tender.
5. Cut guanciale into strips. In a separate cold pan, add the guanciale and cook over low heat without oil, rendering the fat and crisping the meat.
6. In a bowl, combine grated Grana Padano and Pecorino Romano with plenty of freshly ground black pepper. Add a ladle of hot pasta cooking water and stir vigorously to create a smooth, creamy emulsion.
7. Bring a large pot of salted water to a boil. Cook fresh tagliolini for about 2 minutes.
8. Add the crisp guanciale to the cooked artichokes.
9. Drain the pasta, reserving some pasta water. Add the pasta to the artichoke and guanciale mixture. Pour in the cheese cream and toss well, adding more pasta water if needed for a silky consistency.
10. Plate the pasta and serve immediately.