Spaghetti Ricotta And Artichokes

Preparation:

Preparation: Clean the artichokes, cut them into slices and immerse them in water acidulated with a lemon wedge to prevent them from turning black. Crush the garlic and brown it in olive oil, then remove it. Add the artichokes, season with salt and cook for 10 minutes, adding water if necessary. Add the ricotta, mixing it carefully. Cook the pasta in plenty of salted water, drain it and sauté the sauce in the pan, adding the grated Parmesan little by little. Garnish with chopped parsley and serve.