Place all the pasta ingredients in a stand mixer with the dough hook attached; mix until it forms a dough. If you do not have a stand mixer: Pour the flour onto a clean surface, make a well in the centre and add eggs and saffron. Work first with a fork and then with your hands to mix the ingredients into a smooth dough. Wrap in cling film and let stand for 15 minutes.
Pass through a pasta machine following the manual instructions until you have a very thin sheet of pasta; slice into strands or shapes. Place fresh pasta on a clean tablecloth, sprinkle with some more flour and let stand for 30 minutes.
Wash and trim the artichokes; discard the external leaves and inner hair; slice the hearts very thinly and place in a bowl filled with water and lemon halves.
Bring a large pot of salted water to the boil. Add pasta and cook for a few minutes or until 'al dente'.
Meanwhile, heat a large non-stick pan over medium heat. Add pancetta and garlic, adding olive oil if needed. Add the artichokes and cook for a few minutes, shaking the pan so the artichokes cook evenly but don't break down. Add a bit of pasta cooking water as they cook. Season with salt and pepper.
Drain the pasta, reserving some of the cooking liquid; toss pasta with artichokes and pancetta, adding more cooking water to achieve the consistency you like. Serve with freshly grated Pecorino cheese.