Pasta with Roman-Style Artichokes

Method

1. Clean the artichokes: remove the outer leaves, cut off the top, trim the stem, and remove the choke. Rub with lemon to prevent browning and place in lemon water.
2. Slice the artichokes thinly.
3. In a pan, heat olive oil and add crushed garlic and some mint leaves. Sauté briefly.
4. Add the sliced artichokes, season with salt, and cook until tender, adding pasta cooking water as needed to keep moist.
5. Meanwhile, cook the pasta in salted boiling water until al dente.
6. When the artichokes are cooked, add a ladle of pasta water to the pan to create a creamy base.
7. Drain the pasta and transfer it to the pan with the artichokes. Toss over high heat.
8. Remove the pan from the heat. Optionally, add a knob of butter and stir until melted.
9. Add grated pecorino romano and toss well.
10. Add chopped parsley (optional) and additional fresh mint leaves. Season with black pepper to taste. Serve immediately.