Orzo with Artichokes and Italian Pancetta

HEAT chicken broth in a medium sized pot over low heat until hot. Leave on stove top on lowest heat until needed. JUICE lemons to yield 3 tablespoons lemon juice. CLEAN artichokes by slicing ¼-inch off the top and bottom. Remove all the tough outer leaves leaving a quarter of the artichoke remaining. Cut artichoke in half lengthwise and remove choke. Cut into thin slices and soak in a bowl of water with lemon juice to prevent browning. HEAT 2 tablespoons olive oil in a large skillet over medium high heat. Add garlic and drained artichoke slices; sauté 5-6 minutes. Remove from pan and set aside. In same skillet, add pancetta. SAUTÉ pancetta over medium high heat until lightly browned. Remove from pan and set aside. ADD remaining 2 tablespoons olive oil to skillet. Add onions and sauté for 2-3 minutes. ADD Orzo and enough hot chicken broth to cover pasta. Cook continuously, adding more broth as needed until pasta is cooked. ADD artichokes a few minutes before the end of cooking. When pasta is a smooth consistency and excess broth is evaporated, stir in cheese, pancetta and butter. TRANSFER to a serving platter or bowl and serve hot.