Lemon and Artichoke Linguine

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