• 2 large or 4 small artichokes
• 1 lemon, halved
• ½ cup olive oil, plus 3 to 4 tablespoons for the artichokes
• Salt and freshly ground pepper
• 1 cup sliced (¼ inch) red onions
• 1 cup sliced (¼ inch) fresh mushrooms, white, chanterelles, and/or cepes
• ⅓ cup julienned prosciutto or rendered pancetta (see Note)
• ½ cup julienned zucchini (optional)
• 2 to 3 teaspoons very finely minced garlic
• 2 teaspoons chopped fresh thyme
• 6 to 8 ounces fresh fettuccine or dried penne or farfalle
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Break off all the large outer leaves from the artichokes. Pare the outside to expose the heart. Using a sharp spoon, remove the fuzzy chokes. Cut the artichokes into ¼-inch slices and drop them in water acidulated with lemon juice. Heat ¼ cup olive oil in a sauté pan or skillet over medium heat. Drain the artichokes and add to the pan. Squeeze a little lemon juice over the artichokes and cook covered, stirring occasionally, until crisp-tender, 5 to 7 minutes. Season with salt and pepper. (Artichokes can be prepared up to 6 hours in advance.)

Heat a large pot of salted water to boiling for the pasta.

Heat ½ cup olive oil in a large skillet over medium heat. Add the onions and cook until tender. Add the mushrooms and cook until slightly wilted. Then stir in the artichokes, prosciutto, zucchini if using, garlic, and thyme; cook until heated through. Season to taste with salt and pepper.

Meanwhile, add the pasta to the boiling water and cook until tender if using fresh pasta or al dente if using dried.

Drain the pasta and transfer to a pasta bowl. Add the artichoke mixture and quickly toss to combine. Sprinkle with the Parmesan and parsley. Serve hot.