Clean the artichokes, cut them into julienne strips and put them in a bowl with cold water and flour (keeping a little for later cooking).
Fry with slow fire in a large saute pan with oil the bacon cut into cubes, finely chopped shallots and garlic. As the bacon starts to brown, add the artichokes, a pinch of flour and 1-2 drops of lemon juice and let cook for a couple of minutes. Then add the beans and finish cooking for 5-6 minutes, stirring occasionally with a wooden spoon, then add salt. Aside in a pot with salted water, cook the Occhi di Lupo, while the pasta is cooked, cone wrap the slices of bacon around a wooden spoon and step into the oven at 80 ° for 8 / 10 minutes . Drain the pasta, making sure to leave some of the cooking water and unite it with the sauce, add Parmesan cheese, basil and a bit of parsley. Whisk together for a few minutes and serve hot garnished with bacon cones.