Tonnarelli Clams And Artichokes

Preparation:

Preparation: Peel the artichokes and cut them into wedges which you will pass in water acidulated with lemon juice. In a large pan, heat the oil with the garlic and when the garlic is golden, remove it and brown and stew the artichokes; salt and pepper. When the artichokes are almost cooked, season with chopped marjoram. Throw in the clams, previously drained, and let them open over high heat. Boil the tonnarelli in salted water, drain and return them to the pan with the sauce. Remove from heat and sprinkle with chopped parsley.