Orecchiette with Artichokes and Bacon

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

¼ TEASPOON KOSHER SALT, PLUS MORE FOR PASTA POT

1 POUND ORECCHIETTE

6 MEDIUM ARTICHOKES

2 LEMONS

8 OUNCES BACON, CUT INTO 1-INCH PIECES

3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

6 GARLIC CLOVES, CRUSHED AND PEELED

¼ TEASPOON PEPERONCINO FLAKES

⅓ CUP CHOPPED FRESH ITALIAN PARSLEY

1 CUP GRATED PECORINO ROMANO

Directions at lidiasitaly.com

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