Maccheroncini With Artichokes 'a Fungetiello'

Preparation:

Preparation: Clean the artichokes, removing the hard parts and the tips, cut them into small wedges and put them in water acidulated with lemon juice. Heat the oil with the minced garlic and the anchovy fillets cleaned, desalted and cut into small pieces; let them melt and then add the artichokes. Let them cook for 5 minutes, then add the washed capers and the pitted and cut into pieces olives. Cover the pan and cook for about half an hour; at the end season with salt, put the minced parsley and a sprinkle of pepper. Meanwhile, boil the pasta al dente. When it is cooked, drain it and put it in the pan with the artichoke sauce. Cook everything together for a couple of minutes and, if it seems too dry, add a little of the cooking water from the same pasta. Serve immediately.