Fill a large bowl with water. Squeeze lemons into the water and add them to bowl. Add sliced artichokes to bowl as you work so they don't turn brown.
Bring a large pot of water to a boil for pasta.
Heat 1/4 cup EVOO, 4 turns of the pan, in a large skillet over medium heat. Add pancetta, if using, and brown a couple of minutes. Add shallots and garlic, and cook 3-4 minutes more.
Drain the artichokes, discard juiced lemon halves and add artichokes to pan. Season with pepper. Raise heat a bit and sauté until light golden at edges, 6-7 minutes. Add wine, stir and reduce by half. Cover pan, reduce heat to a simmer and cook covered, 5-6 minutes more. Season with salt to taste.