Remove thick outer leaves of artichokes and cut off the top. Slice artichokes into thin slices.
Heat olive oil and lightly fry artichoke slices.
Add crushed garlic, Vegeta Vegetable Broth and lemon juice. Sauté over low heat until artichokes are tender.
Mix cornstarch with a little water, and add to artichokes near the end of cooking. Add in cooked and drained spaghetti and toss.
Fry pancetta slices in a pan without oil, and crumble into pieces.
Sprinkle warm spaghetti with pancetta chips and serve.
Cook the spaghetti al dente, and after adding to the sauce, leave for a few minutes for the spaghetti to “bathe” in the sauce and become fully coated.
To shorten preparation time, you can boil artichokes briefly first and use the cooking water to prepare the rest of the recipe.