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Bring a large pot of lightly salted water to a boil. Cook linguine 9 minutes or according to package directions. Drain and set aside.
Meanwhile, add pancetta to a large skillet over medium heat; cook 5 to 7 minutes. Remove with slotted spoon to a plate. Increase heat to medium high. Add artichokes; cook 2 minutes. Stir in asparagus; cook 2 minutes. Add lemon juice, scraping bottom of pan to release any brown bits. Add cream; bring to a simmer and cook 1 to 2 minutes, until slightly thickened. Stir in pancetta, parsley and salt. Garnish with freshly cracked pepper. Serve immediately.