Braised Artichoke Hearts with Pancetta

Fill large bowl with cold water and add lemon juice. With paring knife, cut each artichoke down to the heart, scoop out chock, and peel stem. Cut each artichoke heart lengthwise into 1/4-inch-thick slices and immediately put slices in water with lemon juice to prevent discoloration. In 10-inch skillet, heat oil over medium low heat. Add pancetta and cook, stirring, 3 minutes, or until lightly crisped. Add onion and cook, stirring frequently, about 7 minutes, or until tender. With slotted spoon, transfer artichokes from bowl to skillet. Add potatoes, thyme and salt and stir to coat. Cover and cook 5 minutes, or until potatoes are well coated. Add broth and 1/2 cup water to skillet and bring to a boil. Reduce to a simmer and cover. Cook about 20 minutes, or until artichokes can be pierced easily with tip of knife and potatoes are cooked through. Add beans and stir to heat through. Remove from heat and stir in parsley and butter, swirling until butter melts. Serve. Braised Artichoke Hearts and Limas: A traditional Italian component of the artichoke dish would be lima beans, for those who don't like lima beans and want to go for the authentic dish: Omit the white beans and add 1 cup of frozen baby lima beans in step 4 when you add the potatoes.