Squeeze juice from lemon into 4 cups/1 L cold water, adding squeezed-out lemon rind.

Preparing one artichoke at a time, pull off and discard tough dark green leaves to reveal only tender yellow-green interior; peel stem. Cut off and discard top third to half of remaining leaves; scrape out and discard hairy choke. Cut artichoke lengthwise into thin slices. Place immediately in lemon water. Repeat with remaining artichokes.

In pot of boiling salted water, cook pasta according to package instructions until al dente. Reserving 2/3 cup/150 mL of the cooking liquid, drain.

Meanwhile, in large saucepan, heat oil over medium heat; add garlic, salt and hot pepper flakes and fry until garlic just begins to have golden colour. Immediately add 1 cup/250 mL of the lemon water.

Drain artichokes; add to pan. Bring to boil; reduce heat, cover and simmer, until artichokes are tender and water has evaporated. (If artichokes are still not tender, add a bit more water.)

Uncover and increase heat to medium; add ham and cook for 2 minutes. Stir in cream (if using), pepper and 1/3 cup/75 mL of the reserved cooking liquid; return to simmer.

Transfer pasta to pasta bowl; scrape in sauce and toss to coat, adding a little more of the reserved cooking liquid to moisten as necessary. Toss in parsley and cheese. Serve with extra cheese on side, if desired.

Makes 4 to 6 servings.

Variation

Vegetarian Artichoke and Mushroom Penne

 Proceed as above, substituting 8 oz/250 g sliced white, cremini or oyster mushrooms for the ham and cooking until mushrooms are tender.

 Per each of 6 servings: about 401 cal, 16 g pro, 8 g total fat (2 g sat. fat), 69 g carb, 8 g fibre, 5 mg chol, 587 mg sodium, 511 mg potassium. % RDI: 11% calcium, 34% iron, 4% vit A, 23% vit C, 95% folate.