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Pici with crumbs, crispy bacon and sautéed artichokes

​​​INGREDIENTS SUGGESTED FOR 6 PEOPLE

For the Pici​:

700 gr. type 0 flour or durum wheat semolina

1 large glass of water

2 tablespoons of E.V.O. Estates of the Cerro

Fine salt 1 pc

Fresh grated black pepper to taste

1 egg (optional)

For the seasoning:

4 artichokes

6 half-cm thick slices of seasoned pork cheek

Toasted stale bread crumbs

Seasonal aromatic herbs

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​HOW ​​​​TO PREPARE​​

Method​​

​Pici preparation process:
Sift the flour on a wooden pastry board, arranging it like a fountain, creating a central volcano in which we will add a glass of water, a pinch of salt and one of black pepper, a drizzle of extra virgin olive oil in the quantity of two soup spoons and, optionally, a whole egg.
We then begin to work the dough energetically, incorporating more flour if necessary, until we have a smooth, homogeneous and sufficiently elastic dough.
Leave the dough to rest for about an hour in the refrigerator and then proceed to making the pici, detaching a piece of dough, greasing it with a little oil and working it on the pastry board, stretching it gradually with a rotating movement, trying to thin it without breaking it to the usual size until you get basically large spaghetti with a diameter of a few millimeters (3/5 mm.). 
Preparation of the seasoning:
In a large frying pan sprinkled with a drizzle of extra virgin olive oil, brown the diced seasoned guanciale.
In the meantime, clean the artichokes of their outer leaves, tips, any internal fuzz at the base of the heart, and the external woody part of the stem, until we obtain the artichoke heart which we will cut into thin slices keeping them in water acidulated with lemon juice to prevent them from blackening due to oxidation until the moment of cooking.
Then add the artichokes to the cooking liquid with oil and bacon and cook with the addition of aromatic herbs (thyme, catmint or chives).
Once the artichokes are cooked, and the cooking water has evaporated, add the previously toasted stale bread crumbs and skip the al dente cooked pici in this sauce.​​​