Lemon and Artichoke Linguine | RICARDO

Ingredients

• 2 lemons
• 4 slices dry baguette, broken into pieces
• 2 tbsp (30 ml) olive oil
• ¼ tsp red pepper flakes
• 4 oz (115 g) pancetta, cut into small dice
• 1 can (320 ml) water-packed artichoke hearts with stems, drained and quartered
• ⅓ cup (75 ml) white wine
• 4 cups (1 litre) chicken broth
• ¾ lb (340 g) linguine or other long pasta
• 2 tbsp chives, cut into ½-inch (1.5 cm) pieces