1/2 tsp freshly ground black pepper
Preheat the oven to 350 degrees. Soak the artichoke bottoms in cold water.
Saute the onions in the butter until tender. Set aside. In a small sauce pan, cook the pancetta in 1 tbs olive oil.
Remove the artichoke bottoms from the water and pat dry. Put a drop of oil in the center of each and stuff generously with the mixture. Place bottoms in an oven-proof casserole and sprinkle with the remaining cheese.. Drizzle with remaining olive oil and bake for 15 minutes.