Spaghetti with Artichokes and Pancetta

INGREDIENTS

• 1 lemon, halved
• 8 baby artichokes (about 1 pound)
• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, thinly sliced
• One 2-ounce piece of lardo or pancetta, cut into 1/4-inch dice
• 1/2 cup dry white wine
• Kosher salt and freshly ground pepper
• 1 pound spaghetti
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving