Heat the olive oil in a heavy pot over medium heat. Add the pancetta, onion, garlic, celery, and parsley,and saute for 6 minutes, stirring often. Stir in the artichokes and saute for 5 minutes, stirring often. Add the tomatoes, salt, pepper, and water, mix well, and bring to a simmer. Cook for 30 minutes. Add the pasta and cook until al dente, about 7-8 minutes. Serve the soup hot showered with the cheese. NOTES : This recipe is by Chef Carlo Middione of Vivande Ristorante in San Francisco California. His suggestion for the type of short pasta to use is ditalini, lumanche, conchigliette, or rigatoncini. Recipe by: The Magazine of La Cucina Feb 1998 Posted to MC-Recipe Digest by John Pellegrino on Apr 16, 1998