Spaghetti with Artichokes and Cherry Tomatoes

Method

1. Prepare the raw tomato sauce: cut the cherry tomatoes in half, remove the seeds, and chop finely. Place in a bowl. Add finely chopped onion, dried oregano, thyme, and mint, salt, pepper, extra virgin olive oil, and a squeeze of lemon juice. Mix well and set aside.
2. Clean the artichokes: remove the tough outer leaves, trim the stem, and cut into wedges. Rub with lemon juice to prevent browning.
3. In a large pan, heat a drizzle of extra virgin olive oil. Add the cubed smoked pancetta and cook until crispy and browned.
4. Add a clove of garlic (whole) and the artichoke wedges. Cook for a few minutes, then add a splash of lemon juice and a little of the reserved tomato juice (from the tomatoes) to deglaze. Cook until the artichokes are tender but still slightly crunchy.
5. Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente.
6. Drain the pasta, reserving a little pasta water. Add the pasta to the pan with the artichokes and pancetta.
7. Pour the raw tomato sauce over the pasta and toss everything together, adding a splash of pasta water if needed to loosen.
8. Serve immediately, topping with grated aged pecorino cheese and fresh parsley.