To prep the baby artichokes, peel back the outer layers of the artichoke and remove. Trim the top and the bottom of the artichoke and then cut the artichoke in half, set into a bowl of acidulated water until ready to use.

In a large skillet warm the olive oil over medium high heat. Add the pancetta and saute until golden brown. Using a slotted spoon, remove the browned pancetta and set aside.

Add the prepped baby artichokes to the same skillet and saute for 7-9 minutes until tender. Add the garlic and lemon zest and saute for about 2 minutes more until the garlic is fragrant. Add the juice of a lemon and the crisped pancetta and mix around. Season with salt and pepper to taste.