Instructions: Heat the olive oil in a heavy pot over medium heat. Add the pancetta, onion, garlic, celery, and parsley,and saute for 6 minutes, stirring often.

Stir in the artichokes and saute for 5 minutes, stirring often. Add the tomatoes, salt, pepper, and water, mix well, and bring to a simmer. Cook for 30 minutes. Add the pasta and cook until al dente, about 7-8 minutes.

Serve the soup hot showered with the cheese.

NOTES :
This recipe is by Chef Carlo Middione of Vivande Ristorante in San Francisco California. His suggestion for the type of short pasta to use is ditalini, lumanche, conchigliette, or rigatoncini.

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