|Lemon||1 , cut in half|
|Olive oil||1 Tablespoon|
|Pancetta slices/Bacon slices||4 , cut in 1-inch pieces (About 4 Ounces)|
|Onion||1 Large, chopped|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped (1 Can)|
|Water||1 Cup (16 tbs)|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
1. Using a sharp stainless steel knife, cut 1 inch from top of each artichoke. Rub with cut side of lemon.
2. In a nonreactive large, flameproof casserole with a tight-fitting cover, heat olive oil over medium heat. Add pancetta and onion and cook 3 to 4 minutes, or until onion is softened. Add tomatoes, water, oregano, parsley, salt, and pepper. Bring to a boil, reduce heat to low, and cook 3 to 4 minutes to blend flavors.