Pink macaroni with artichokes

Preparation:

Preparation: Clean the artichokes by removing the thorns and the harder outer leaves, cut them in half and remove the hay, then cut them into thin slices and soak them in a bowl full of water acidulated with lemon juice, to prevent blacken. Brown the garlic clove in a saucepan with two tablespoons of olive oil over very gentle heat until it is golden brown, then remove it and put the artichokes in the pan. Add salt and pepper and cook over moderate heat for 10-15 minutes, so that the artichokes are tender but still firm, possibly adding a few tablespoons of water. At the end, add the cream, mix and leave on the heat for the necessary time for the sauce to warm up without boiling, then switch off and sprinkle with the very finely chopped parsley. Bring a saucepan full of salted water to the boil, add the macaroni and boil them al dente, then drain and place them in a bowl. Quickly dress them with the hot artichoke sauce, arrange them in four individual bowls, garnish with a sprig of parsley and serve.