Clean the artichokes and cut them into thin slices.
Put them in a bowl and season with oil, salt, black pepper and lemon juice.
In a non-stick pan, lay the slices of pancetta coppata and brown them so that they become crispy.
Remove them from the pan and put them on absorbent paper to dry some of the fat.
Arrange the plate with the artichoke salad, the crispy bacon and the grana cheese flakes.