Prepare the artichokes by removing the tough outer leaves and cutting off the top half. Remove choke then slice
Thinly dropping them as you go along into a bowl of water with lemon juice.
Heat 2 tbsps oil in a large pan, add the garlic, chopped parsley and chilli; stir for 1 minute, then add the drained artichikes and fry
for a few minutes, mixing frequently. Add the olives and capers, stir again and lastly add the tomato polpa. Cook over a slow
heat for 20 minutes.
Boil the pasta “al dente”, drain and pour onto the sauce, add 1 tbsp olive oil and some parsley, mix gently and serve.