Clean the artichokes as shown in the video, keeping aside also the stems and rubbing every piece with lemon to prevent them from blackening.
Chop parsley, garlic, pancetta, salt and pepper until you get the texture of a pesto.
Open gently the artichokes, as if they were a flower, and fill them with the parsley and pancetta pesto.
Arrange the artichokes in a pan, add the stems and cover them with extra virgin olive oil and water.
Cook the artichokes on low heat, keeping them covered with a lid, for about half an hour, until tender.