Instructions: Squeeze lemon halves into a large bowl of cold water and add lemon to bowl.

Working with 1 artichoke at a time, bend back and snap off tough outer leaves.

With a sharp knife, slice off dark green pointed tip of artichoke. Trim end of stem and use a vegetable peeler to peel outer layer of stem. Use peeler to remove any dark green leaf bases that may surround top of stem. Quarter artichoke lengthwise, leaving a small part of stem attached to each piece. Slide a small, sharp knife under the fuzzy choke and cut toward leaf tips to remove.

Slice cleaned quarters into 1/4 inch-thick wedges and drop into bowl of cold lemon water. Repeat with remaining artichokes. Set aside.

Heat oil in large saute pan. Add onion and saute over medium heat until translucent, about 5 minutes. Drain artichokes and add to pan. Add garlic. Cook 1 to 2 minutes, stirring, until garlic is golden and artichokes are well coated with oil. Add 1 cup water, cover and simmer until most of liquid has evaporated.

Add tomatoes and their juice, oregano, salt and pepper. Cover and simmer, stirring occasionally, until artichokes are tender, 30-40 minutes. Adjust seasonings.

When sauce is nearly done, bring 4 quarts water to a boil in a large pot. Add salt to taste; then add fettuccine. Cook until al dente and drain.

Toss fettuccine with artichoke sauce and mix well. Divide among individual bowls and serve immediately with grated cheese.

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